Curried "Meatballs" in Pita
For a spicier filling, use hot mango chutney instead of the sweet and add 1 or 2 diced green chilies to the meatball mixture. If you can find them, use the Greek-style pita loaves, which are extra-large but require wrapping as these loaves don't slit open for an inner pocket.
INGREDIENTS | SERVES 2
- 1 tablespoon canola oil
- 1 cup diced tomatoes
- ½ cup chopped onions
- 1 (9-ounce) package soy “meatballs”
- ½ cup chopped fresh cilantro
- 2 tablespoons sweet mango chutney
- 1 tablespoon Indian curry powder
- 1 teaspoon ground turmeric
- Salt, to taste
- 1 cup plain low-fat yogurt
- 2 large whole-wheat pita loaves, softened
Heat the oil in a large skillet over medium heat and sauté the tomatoes and onion until softened. Meanwhile, cut the “meatballs” in half and add them to the skillet, stirring well and cooking until they are heated through.
Stir in the cilantro, chutney, curry powder, turmeric, and salt. Cook about 2 minutes more and stir in the yogurt. Cook 2 to 3 minutes more and set aside.
Spoon the mixture evenly into the pita pockets; alternatively, wrap the “meatballs” up in the pita, tucking one end up to prevent dripping.
PER SERVING: Calories: 543 | Fat: 19 g | Protein: 33 g | Sodium: 980 mg | Fiber: 9 g | Carbohydrate: 58 g
