Waffles figure heavily in my meal plans. I love em, can whip up a batch fairly quickly and they can be a great dinner too. Hubbers is a purist so he prefers the plain old waffle (he doesn’t like butter with crab or put dressing on salad…) Me, well I can’t look at a recipe or meal without my brain tick ticking on ways I can make it yummier or different or healthier. In this case I had an abundance of apples and a hankering for cinnamon. Continue Reading »
One of my favourite ethnic eats is Indian but it’s hard to get a full authentic meal on the table in the time I have with two kids. It’s something I only seem to be able to do for special occasions. But as I’ve discovered new flavours and spices I’ve learned to play a lot more and create fun twists on classic dinners like this. They’re quick and I can get lot’s of vegetables into them, which, in my eyes makes them awesome. So voila, sloppy joes with an Indian flare.
I’ve used more veggies then in a traditional sloppy joe. It’s healthier, decreases the amount of meat needed and super bonus it’s a one pan meal 🙂
A friend of mine skipped the bun and served the sloppy Joe sauce on a bed of spinach and said it was perfect that way too.
I recently updated this recipe to add measurements for some ingredients and to change when the tomatoes were originally added. The recipe is still the same but I found it a little clearer to say 1 cup of tomato instead of one big one:)
1 tbsp olive oil
1/2 medium diced onion
1-2 cloves minced or grated garlic
1 tbsp fresh grated ginger
1 tbsp Garam marsala
1 tbsp Curry powder
1 tsp Turmeric
400-550 gram ground turkey or chicken
1 cup grated carrot (about 2)
1 cup diced red pepper (about 1)
1/3 cup Raisins
1/4 cup Ketchup
1 cup diced tomato (about 1)
½ cup plain Yoghurt
¼ cup Cilantro
Naan or buns
Heat a large skillet over medium high heat with the oil. Add the onions and tomatoes, cook for a few minutes until the onions have softened. Mix in the spices, ginger and garlic, cooking until it smells awesome (a few minutes).
Spread the turkey/chicken around the pan and begin to break it up. When the meat has browned, add carrots, raisins and red peppers to the skillet. Cook for a few minutes until carrots have softened. Stir in the ketchup and season with salt. Reduce heat to simmer and cook mixture 5 minutes longer, stirring occasionally. Remove from heat and stir in yoghurt and cilantro.
Serve on warmed Naan bread or hamburger buns.
This can be yummy topped with a little mozzarella cheese too