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Turkey Curry

:  November/December 1994

Your rating: None Average: 3.8 (9 votes)

Leftover turkey and frozen peas are convenient ingredients in this tasty curry. Make it a meal: Serve over basmati rice, garnished with yogurt, chutney, raisins and cashews.


Turkey Curry Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 large onion, peeled and cut into chunks
  • 1 red bell pepper, seeded and cut into chunks
  • 2 teaspoons canola oil
  • 3 cloves garlic, peeled
  • 1 1-inch piece fresh ginger, peeled and quartered
  • 1-2 jalapeño peppers, quartered and seeded
  • 1 tablespoon curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup “lite” coconut milk
  • 1 ripe banana, sliced
  • 2 cups cooked turkey, cut into 1/2-inch dice
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons lime juice
  • Salt & freshly ground pepper, to taste

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Preparation

  1. Place onion and bell pepper in a food processor and pulse just until chopped. Heat oil in a Dutch oven over medium heat. Add the onion-pepper mixture and cook, stirring, until soft, 5 to 7 minutes.
  2. Meanwhile, return the work bowl to the processor. With the motor running, drop garlic, ginger and jalapeño through the feed tube and process until finely chopped.
  3. Add the garlic mixture to the onions, along with curry powder and coriander; cook, stirring, until fragrant, about 2 minutes. Add broth, coconut milk and bananas. Bring the mixture to a simmer, reduce heat to low; cover and simmer, stirring occasionally, until the bananas are very soft, about 10 minutes.
  4. Mash the bananas to incorporate them into the sauce. Add turkey, peas, cilantro and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper.

Nutrition

Per serving: 262 calories; 10 g fat ( 4 g sat , 3 g mono ); 53 mg cholesterol; 21 g carbohydrates; 25 g protein; 5 g fiber; 303 mg sodium; 626 mg potassium.

Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (55% dv) Iron & Zinc (18% dv), Potassium (17% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 fruit, 3 lean meat


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Recipe Categories

Ethnic/Regional
Indian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Turkey
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, combination meal
Main dish, poultry
Publication
November/December 1994
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