Dinner · Filipino · 20 min
Beef Kulma Halal with Roasted Sweet Potato and Coconut Aromatics
- Calories
- 649
- Protein
- 40g
- Carbs
- 71g
- Fat
- 25g
Ingredients
- 311.5 g sweet potato
- 160.2 g ground turkey
- 133.5 g spinach
- 7.1 g olive oil
- 44.5 g coconut milk
- 0.9 g ground turmeric
- 0.9 g ground coriander
- 0.4 g ground cumin
- 1.3 g salt
- 4.4 ml calamansi juice
Method
- 01Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 4 g of olive oil and 0.5 g of salt. Spread on a rimmed baking sheet and roast for 25 to 30 minutes until tender and caramelized at the edges.
- 02Heat the remaining 4 g of olive oil in a skillet or Dutch oven over medium-high heat. Add ground turkey and remaining 1 g salt, breaking up meat with a wooden spoon for 5 to 7 minutes until cooked through and thoroughly browned (ground poultry must reach an internal temperature of 165°F/74°C).
- 03Add ground turmeric, ground coriander, and ground cumin to the skillet, stirring for 1 minute until fragrant and bloomed in rendered fat.
- 04Pour in canned light coconut milk and bring to a gentle simmer for 3 to 4 minutes until sauce slightly thickens and coats the meat.
- 05Fold fresh spinach into the simmered meat sauce and cook for 1 to 2 minutes just until spinach leaves are wilted.
- 06Spoon roasted sweet potatoes into a bowl, top with savory Kulma poultry and spinach mix, finish with freshly squeezed calamansi juice, and serve warm.
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