Modified High-Protein Sambal Goreng

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, pulse shallots, ginger, tomato, garlic cloves, and ¼ tsp salt until you have a coarse paste. Set aside.

Step 2

Bruise lemongrass stalks with the flat side of a knife and halve crosswise. Tear lime leaves if using.

Step 3

Mix tamarind concentrate with ½ cup water in a small bowl. Set aside.

Step 4

Heat 1 Tbsp vegetable oil in a large wok or skillet over medium-high heat.

Step 5

Add minced turkey and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes. No additional salt needed at this stage.

Step 6

Push turkey to one side of the pan. Add spice paste, lemongrass, and lime leaves to the empty side. Cook, stirring the paste occasionally, until fragrant and beginning to color, about 4 minutes.

Step 7

Add sliced chiles and ground coriander. Stir everything together and cook until chiles soften, about 2 minutes.

Step 8

Add green beans and bell pepper first. Cook for 2 minutes, then add zucchini. Cook for another 2 minutes.

Step 9

Add chopped kale and the tamarind water mixture. Cook, stirring frequently, until kale wilts and liquid reduces, about 3-4 minutes.

Step 10

Add kecap manis and ground flaxseed. Cook for 2 more minutes until sauce clings to ingredients.

Step 11

Remove from heat. Stir in Greek yogurt until well combined, then fold in fresh cilantro and mint.

Step 12

Taste and adjust seasoning if needed. Serve immediately with a small portion (100g per person) of steamed brown rice or cauliflower rice.