Friday, August 1, 2014

curry nachos...with or without grains

there was a restaurant in downtown oregon city that andy and i loved. their lamb shank was fall-off-the-bone delicious and they had this unusual but great appetizer...curry nachos. long story short, we moved, they went out of business (hopefully not because we moved!), and i had to replicate the recipe. it is surprisingly easy and tastes exactly as i remember it at cypress.

curry nachos

1 lb ground turkey
1 T curry powder
salt and pepper

brown the turkey, adding the curry powder as it cooks. season to taste with salt and pepper.

here's where the grain/no-grain option comes in. on two baking sheets spread out either one bag of tortilla chips (my favorite is trader joe's organic white corn) or cut baby peppers in half (some may need to be cut in quarters, depending on the size) and remove seeds/membranes. for the size of this recipe you would need to cut most of a 2-lb bag of baby peppers.

preheat your broiler (i like mine on high). sprinkle the curried turkey on top of your "chips". shred monterey jack cheese on top and broil for 2-3 minutes, until cheese bubbles and begins to brown. remove from oven to cool for a couple minutes before topping with:

2 roma tomatoes, diced
3-4 green onions, finely sliced
1/2 bunch of cilantro, minced

serve with plain yogurt on the side (this is a condiment not to be left really makes all the flavors come together). this feeds my whole family of six well. the chip version does not save (soggy chips are gross) so if you aren't making food for a small army you may want to scale back...or invite friends over! ;)

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