The plants around us. Volum III The plant around us. Volume III. Etwining project | Page 69

GASTRONOMİC USE
PROPERTİES
GRAIN-FREE THAI COCONUT
CURRY TURKEY MEATBAL LS
PREP TIME5 M I N U T E S
COOK TIME 3 0 M I N U T E S
TOTAL TIME 3 5 M I N U T E S
SERVINGS
Leaves: Shoots (pseudostems), up to 1.2 m tall, arise
annually from buds on the rhizome. These pseudostems
are formed from a series of leaf bases (sheaths)
wrapped tightly around one another with the long (up
to 7 cm), narrow (up to 1.9 cm wide), mid-green leaf
blades arranged alternately.
Underground parts: Ginger has a distinctive thickened, branched
rhizome (underground stem) which sometimes looks somewhat like a
swollen hand. The rhizome has a brown corky outer layer (usually
removed before use) and a pale yellow centre with a spicy lemon-like
scent.
6 -8 SERVINGS
İNGREDİENTS
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ACTİVE COMPAUNDS IN GINGER
Flowers: The flowering heads, borne
on separate shorter stems, are cone-
shaped spikes and composed of a
series of greenish to yellowish leaf-
like bracts. Protruding just beyond the
outer edge of the bracts, the flowers
are pale yellow in colour with a
purplish lip that has yellowish dots and
striations. Flowering stems are rarely,
if ever, produced in cultivated plants.
Cemre yalçınkaya /EFFL
1 lb ground turkey
1 lb ground turkey sausage
1 tsp curry powder
2 tsp ground basil
1/4 tsp ground ginger
1/2 tsp garlic powder
3/4 cup almond flour
1 egg beaten
2 tbsp coconut oil
1 medium yellow onion chopped
1 red bell pepper chopped
2 garlic cloves crushed
2 tbsp chopped fresh ginger
3 tbsp Thai red curry paste
1 14 oz can + 3/4 cup full fat coconut
milk
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1/3 cup chopped fresh basil
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1 tsp salt + more to taste
INSTRUCTIONS
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Begin by preheating your oven to 375.
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MIx together the ground turkey and
sausage in a medium sized bowl. In a
smaller bowl, mix together curry
powder, basil, ginger, garlic powder, and
almond flour. Add to the and incorporate
well. Finally, add the egg. Form the
meatballs into 1 -1.5 inch diameter balls,
and place on a large baking sheet. Bake
for 20 minutes.
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While meatballs are cooking, make the
sauce. Heat a large skillet to medium
high heat, add coconut oil. Add the
chopped veggies: onion, bell pepper,
garlic, and ginger. Cook for 5-7 minutes
until onion is translucent. Add curry
paste, than all of the coconut milk.
Reduce heat to medium and simmer for
10 minutes until the curry paste is
completely mixed into the sauce. Add
salt, and more to taste if needed.
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Add meatballs to the sauce, and cook for
another 5 minutes. Finish off with fresh
basil.
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Serve hot over Spaghetti squash,
noodles, zoodles, rice, or cauliflower
rice.