Ingredients

• 200 g extra lean ground turkey — crumbled
• 250 g potato — peeled and cubed
• 120 g carrot — thinly sliced
• 250 ml low sodium chicken broth — ready to use
• 6 g fresh ginger — finely grated
• 60 g plain low fat greek yogurt — room temperature
• 5 ml olive oil — for cooking optional
• 2 g fine sea salt — or to taste optional

Instructions

1. Place the cubed potato in a small pot, cover with water, and bring to a gentle boil; cook for 10–12 minutes until very soft, then drain well.
2. While the potato cooks, heat the olive oil (or a splash of broth) in a nonstick pan over medium-low heat, add the ground turkey, and cook for 5–7 minutes, breaking it into small pieces until just cooked through without browning heavily.
3. Add the sliced carrot, grated ginger, and chicken broth to the pan with the turkey, reduce heat to low, and simmer gently for 5–7 minutes until the carrot is very tender and the broth is lightly flavored.
4. Mash the drained potato in the pot with the greek yogurt and a pinch of salt, adding 1–2 tablespoons of the hot broth from the pan if needed to make a very smooth, soft mash.
5. Divide the potato mash between two small bowls, then spoon the turkey, carrot, and a little of the warm broth over each portion.
6. Let the bowls sit for 2–3 minutes to cool slightly so the aroma is mild, then serve in small portions, eating slowly to gauge tolerance.