Zucchini noodles with mango curry sauce & turkey meatballs
Zucchini noodles with mango curry sauce & turkey meatballs
503kcal Per person
27g Protein
30g Carbs
30g Fat
7g Fiber
Ingredients
- 3 ounces mango chunks (frozen) (84 g)
- 3 ounces 99% lean ground turkey breast (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ onion
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 teaspoon curry powder (2 g)
- 1 ½ fluid ounce coconut milk (45 ml)
- 2 fluid ounces water (60 ml)
- 1 zucchini
Preparing this recipe
- Take the mango out of the freezer and let it thaw in a bowl.
- Season the ground turkey with some pepper and salt. Knead the meat and form small meatballs with your hands.
- Heat half of the oil in a pan and cook the meatballs for 10 minutes until golden brown and cooked through. Remove the meatballs from the pan and set them aside on a plate.
- Finely chop the onion, garlic and ginger. Heat the remaining oil in the same pan. Sauté the onion, garlic and ginger until the onion is translucent.
- Add the curry powder and mango chunks to the pan and cook for one minute. Then, add this mixture along with the coconut milk and water to a blender and puree until smooth.
- Pour the mango curry sauce back into the pan and heat it over low heat. Place the turkey meatballs in the sauce and heat them through.
- Meanwhile, use a spiralizer to make zucchini noodles from the zucchini. Add the zucchini noodles to the pan with the sauce and heat for 1 minute.
- Serve on a deep plate.
Requisites:
- Spiralizer
Tip van FitChef
1. For zoodles with a bit more spice, sauté half a red chili along with the onion and garlic for the mango curry sauce.
2. If you don’t have a spiralizer, you can use a knife to make thin slices of the zucchini and then cut them into strips. You can also grate the zucchini.
