Leftover Turkey Balti (Low Carb | Keto)
A simple Indian style curry of leftover turkey simmered in an aromatic tomato gravy with Indian spices. Less than 8g net carb per serving, pairs great with low carb cauliflower rice.
Equipment
- Knife and Cutting Board
- large pot/wok/fry pan
Ingredients
- 1 medium onion thinly sliced
- ¼ cup cilantro fresh, chopped
- 4 cloves garlic minced
- 2 tablespoons ginger minced
- 1 teaspoon panch phoran
- 1 tablespoon garam masala ground
- 2 tablespoons paprika
- 1 tablespoon coriander ground
- 1½ teaspoons turmeric ground
- 1½ teaspoons cumin
- ¼ teaspoon Kashmiri chili powder or cayenne
- 1 cup water for water frying
- 14 oz canned tomatoes diced
- 1 large bell pepper diced
- 32 oz leftover turkey meat bite sized pieces, cooked
- ½ cup heavy cream
- cilantro for garnish
- salt to taste
Instructions
- Fry onions, garlic, ginger, and cilantro. Heat oil in a large pot over medium heat. Thinly slice onions, and mince the garlic, ginger, and cilantro. Add to the pot, season with salt, and fry for 8-10 minutes, stirring occasionally to prevent burning until the onions begin to brown on the edges.1 medium onion, ¼ cup cilantro, 2 tablespoons ginger, 4 cloves garlic
- Add the spices and cook. Make a well in the onions to expose the bottom of the pot and add the panch phoran, garam masala, paprika, coriander, turmeric, cumin, and chili powder. Allow everything to fry for half a minute or so until the panch phoran begins to pop and sputter then combine everything in the pot.1 teaspoon panch phoran, 1 tablespoon garam masala, 2 tablespoons paprika, 1 tablespoon coriander, 1½ teaspoons turmeric, 1½ teaspoons cumin, ¼ teaspoon Kashmiri chili powder
- Water fry until a paste forms. Begin the water frying process by adding water to the onion mixture 1-2 tablespoons at a time being careful not to drown the pot. Stir and fry until all the added water has evaporated and then repeat by adding another 1-2 tablespoons of water. Continue repeating this process until the onions and spices have broken down into a smooth paste.1 cup water
- Cook tomatoes and pepper until tender. Next add the diced tomatoes and bell pepper. Cook for 8-10 minutes stirring occasionally until the tomatoes and peppers have become tender.1 large bell pepper, 14 oz canned tomatoes
- Add the turkey meat and simmer. Cut the cooked turkey meat into bite sized pieces and add it to the pot. If the pot is very dry, add some water until about half the turkey meat is covered. Cover with a lid and simmer for 15 to 20 minutes.32 oz leftover turkey meat
- Add heavy cream and simmer. Stir in the heavy cream and simmer uncovered for an additional 5 to10 minutes. Salt to taste, and serve garnished with fresh cilantro, hot chilies, and lemon juice over roasted cauliflower rice or a low carb vegetable bhaji.½ cup heavy cream, cilantro, salt
Notes
For Raw Turkey/chicken/meat: If using raw turkey, chicken, or meat, add to the pot after water frying and cook fully before adding the peppers and tomato.
Use leftover turkey without the skin or bones for best results.
Any tomatoes can be used but canned diced tomatoes make a great gravy without too many carbs.
Leftovers and storage: Store sealed in the fridge for use within a week.
Reheating: Reheat in the stove top over medium-low heat until warmed through or heat rapidly in the microwave.
Pairs well with easy oven roasted cauliflower rice.
Nutrition
Calories: 531kcalCarbohydrates: 12.7gProtein: 65.8gFat: 23.7gSaturated Fat: 10.2gSodium: 653mgPotassium: 1000mgFiber: 4.8gSugar: 5.23gVitamin A: 2690IUVitamin C: 16.59mgCalcium: 130.5mgIron: 5.8mgSugar Alcohols: 0.23gNet Carbs: 7.7g
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