- In large bowl, whisk together yogurt, ginger, almonds, garam masala, cumin, cinnamon and cloves. Stir in turkey to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- In large nonstick skillet, melt butter over medium heat and cook onion, garlic and cayenne for about 4 minutes or until softened. Add tomatoes and stir to combine. Bring to a gentle boil and stir in turkey mixture and cilantro. Cook, stirring for about 12 minutes or until turkey is no longer pink inside.
Tip: Garam masala is a blend of ground spices that has an intense flavour for this recipe. It can include a variety of peppercorns, cloves, mace, cumin, cardamom and nutmeg to name a few. It has a great blend of sweet and savoury spices to create a warmth in the dish.
Ground almond substitution: You can substitute fine dry breadcrumbs or all-purpose flour for the almonds if there is a nut allergy. The almonds help thicken the sauce.
Freezer Friendly: Feel free to freeze any leftovers for up to 2 weeks in individual containers to warm up for an easy dinner or lunch.
Per serving: About 216 cal, 29 g pro, 5 g total fat (2 g sat fat), 13 g carb, 3 g fibre, 65 mg chol, 222 mg sodium. %RDI: iron 21%, calcium 8%, vit A 5%, vit C 20%