Curry Lettuce Wraps with Crispy Paneer

This meal has many of my absolute favorite things – warm Indian spices, healthy ingredients, and perfect crispy Indian paneer cheese. With lettuce in season, I couldn’t resist making these. I make this dish leaner by using ground turkey and pack in some extra vegetables to make it a complete meal. Quick enough for your average weeknight, this dish is gluten free and kid-adaptable – you’ll want to add this to your lineup this week!

Serves 4 | Gluten-Free, Kid-Adaptable, Vegetarian-adaptable | Less than 30 minutes

  • For the Crispy Paneer
  • 4 oz paneer cheese (low-sodium if possible), diced into 1/4 inch cubes
  • 1 tbsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • Black pepper
  • Sea salt
  • For the Curry
  • 1 yellow onion, diced
  • 1 yellow bell pepper, diced
  • 1/2 tbsp minced fresh ginger
  • 1/2 tbsp minced fresh garlic
  • 1 lb 94% lean ground turkey
  • sea salt
  • 1 can low-sodium diced tomatoes
  • 2 tbsp madras curry powder
  • Black pepper
  • For the Lettuce wraps
  • 1 head of Bibb lettuce or Boston hydroponic lettuce, leaves washed and dried
  • Cilantro
  • Sliced scallions

Using a mortar and pestle, grind the cumin and coriander seeds until fine. Heat the coconut oil in a large skillet over medium heat. When oil is crackling, add the paneer, spices, a sprinkle of sea salt and a few cracks of black pepper. Stirring frequently, cook until browned on all sides. Remove when done and set aside (I place mine on a paper towel-lined plate to remove excess oil).

Without washing the skillet, add the onion, bell pepper, ginger and garlic. Cook for 1 minute until softened a bit. Add the ground turkey and a sprinkle of sea salt. Cook for another 1 minute or so to brown the turkey a bit and break it apart into small pieces. Pour in the diced tomatoes and add the curry powder and a few cracks of black pepper. Let simmer for about 4-5 minutes until the turkey is cooked and most of the liquid is absorbed. The mixture should be thick, but not dry. Set aside to let cool for about 5 minutes

Take a large lettuce leaf and place on a plate. (Note – If the leaf doesn’t feel strong enough to hold the curry, double up the lettuce leaves). Add about a 1/8-1/4 cup of curry mixture and top with paneer, cilantro and scallions. Roll the lettuce into a wrap and serve immediately.

To make this vegetarian, sub chickpeas for the turkey.

For the kids – I set aside some ground turkey and peppers to cook separately and serve with the lettuce on the side.

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