Curried Turkey Pot Pie
with almond flour crust / sweet potato wedges
This is no ordinary pot pie. For this creative meal, we're mixing things up and combining ground turkey, coconut milk and fragrant spices under a gluten-free crust.
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Ingredients
Curried Turkey Pot Pie:
- Onions, medium - 1 , diced
- Carrots - 8 oz , diced
- Garlic - 3 cloves , diced
- Ginger (opt) - 1 tsp , grated
- Turkey, ground - 1 lb (sub leftover turkey)
- Curry powder - 1 tsp
- Garam masala - 1 tsp
- Salt - 1 tsp
- Paprika - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Butter - 2 Tbsp
- Flour, any gluten-free - 2 Tbsp (sub almond meal)
- Tomato paste - 2 Tbsp
- Peas, frozen - 1 cup (sub canned peas)
- Stock, any type - 1 cup
- Coconut milk, light - 1 cup
- Yogurt, plain or Greek - 1/2 cup
Almond Crust:
- Egg whites - 4 , whisked
- Almond meal / flour - 1 cup
- Baking powder - 1 tsp
- Salt - 1/2 tsp
- Butter - 1/3 cup , chilled
Garam Masala Sweet Potato Wedges:
- Sweet potatoes - 1 lb , wedges
- Oil, cooking - 1 Tbsp
- Garam masala - 1 tsp
- Brown sugar - 1/2 tsp
Prep
- Sweet potatoes / Onions / Carrots / Garlic / Ginger - If prepping right before cooking, get oven heating before continuing with prep. Prep as directed. Store sweet potatoes in one container. Store onions and carrots in a separate container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)
- Season turkey - Combine turkey with garlic, ginger, curry powder, garam masala (portion for the pot pie), salt, paprika and cumin. (Can be done 1 day ahead)
- Almond crust - Whisk egg whites. Combine egg whites, almond flour, baking powder, salt and butter (portion for the crust) in a food processor or standing mixer. (Can be done 1 day ahead)
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Make
- Heat oven to 400F / 204C degrees.
- Spread sweet potatoes out on a sheet pan. Toss with oil, garam masala (portions for the sweet potatoes) and sugar. Season with some salt.
- Transfer sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
- While potatoes roast, heat a large skillet over medium-high heat. Add oil (portion for the pot pie) and then onions and carrots with a pinch of salt. Saute until onions and carrots are softened, 3 to 4 minutes. Add butter (portion for the pot pie), flour and tomato paste and saute until no dry spots of flour remain.
- Add turkey and cook, breaking turkey apart, until turkey is cooked through, 5 to 7 minutes.
- Next add in peas (no need to defrost them, just break them up as they cook), stock and coconut milk. Bring to a simmer and simmer for 2 minutes.
- Remove skillet from heat and spread almond crust over top.
- Bake until almond crust is set and golden, 15 to 20 minutes.
- Serve pot pie and sweet potatoes with yogurt. Enjoy!
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