The Scottish Mail on Sunday - You
Tandoori turkey with spiced cauliflower
SERVES 4 READY IN 35 MINUTES PLUS MARINATING 250g fat-free natural yoghurt 2.5cm piece fresh root ginger, peeled and grated 3 garlic cloves, crushed 1½ tsp ground cinnamon ¼ tsp ground cloves 2 tbsp curry powder (heat level to your taste) 8 lean turkey steaks or escalopes, all visible fat removed 1 large cauliflower, broken into florets low-calorie cooking spray 2 limes, halved, to serve roughly chopped fresh coriander, to serve vegetables, to serve FOR THE APPLE RAITA 1 small red apple 300g fat-free natural yoghurt good pinch of cayenne pepper, plus extra to serve
Mix the yoghurt, ginger, garlic, cinnamon, cloves and 1 tbsp curry powder in a bowl. Season to taste. Make slashes in the turkey steaks, lay them in a shallow dish and pour over the yoghurt mixture. Turn to coat well, making sure you get the yoghurt into the slashes. Cover and chill for 8 hours or overnight.
Put the remaining curry powder in a bowl with 500ml water. Mix well then add the cauliflower and soak for at least 5 minutes, then drain. Scrape off and discard most of the marinade from the turkey. Spray both the turkey and cauliflower with low-calorie cooking spray and cook on a griddle pan over a medium-high heat for 15 minutes or until charred and tender, tossing the cauliflower occasionally (or cook on the barbecue over a direct medium heat).
Meanwhile, make the raita. Core and dice the apple and stir into the yoghurt with the cayenne pepper and a little seasoning. Dust with more cayenne pepper and chill.
Divide the turkey, cauliflower, raita and lime halves among four plates, scatter over the coriander and dust with cayenne pepper. Serve with a selection of your favourite vegetables.