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                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  1/3 cup chopped fresh basil  1 tsp salt + more to taste INSTRUCTIONS  Begin by preheating your oven to 375.  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.  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.  Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.  Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.