Creamy | Coconut Curry | high protein
This 15-minute white bean kale salad is the quick, feel-good dish you didn’t know you needed! It’s loaded with creamy white beans, shredded kale, crunchy cabbage, and fresh parsley for that herby kick. The real star? A simple, cozy dressing made with mayo, parmesan, olive oil, and a sprinkle of salt—nothing fancy, just big flavour. It’s hearty, protein-packed, and totally hits the spot whether you’re throwing together lunch or need a lazy side dish that still feels kinda fancy.
30min Sri Lankan Meatball Curry
Ingredients
- 450g lean ground turkey
- 8-10 curry leaves
- 3 gloves of garlic
- 1’’ knob of ground ginger
- 1 tbsp cornstarch
- 2 tsp curry powder
- 2 tsp chili powder
- 1 1/2 tsp paprika
- 2 tsp cumin
- 1 tsp salt
- 1 cup parsley
- 1 cup coconut milk
Directions
- Finely chop half of the curry leaves, along with the garlic, ginger, and parsley.
- In a bowl, combine these with the ground turkey, cornstarch, half of the curry powder, chili powder, cumin, all of the paprika, and salt. Mix well, then form into golf ball-sized meatballs.
- Heat some oil in a pan over medium heat and sear the meatballs on all sides until browned.
- Add the remaining curry leaves to the pan and sauté until fragrant. Then pour in the coconut milk and stir in the remaining spices.
- Let everything simmer for about 10 minutes, or until the meatballs are fully cooked through.
- Remove from heat and enjoy with rice or roasted veggies for a high-protein, low-carb meal!
