Italian Puffs
Turkey Curry
A great meal to make with leftover turkey.
Replace the turkey with tofu and the chicken broth with vegetable broth for a vegetarian version. Serve with brown rice or barley.
Ingredients
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1 tablespoon extra-virgin olive oil
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1 large onion, finely chopped
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2 teaspoons curry powder
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2 (14-ounce) cans chicken broth
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1/2 cup coconut milk
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1 pound cooked turkey, cut into 2-inch cubes
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3 cups fresh baby spinach
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Salt and pepper
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3 tablespoons almond slices, to garish
Instructions
- Heat oil in a large, heavy pot over medium-high heat. Add onions and curry powder; cook, stirring often, until onions are soft, about 5 minutes. Stir in broth and coconut milk. Bring to a boil. Add turkey, cover, reduce heat, and simmer about 5 minutes.
- Stir in spinach and continue to simmer until heated through, about 2 minutes. Season with salt and pepper. Garnish with almond slices. Serve with brown rice or barley.
Reprinted with permission from Ying Chang Compestine's Ying's Best One-Dish Meals: Quick and Healthy Recipes for the Entire Family (Sellers Publishing, 2011).
Nutritional Info (per serving)
- Calories 323
- Fat 15g
- Carbohydrates 7g
- Fiber 2g
- Protein 39g
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