Turkey Curry with Rice
Nutrition
363
Calories
7g
Protein
64g
Carbs
9g
Fat
Ingredients
| 1.33 cups | 320 ml | chicken broth |
| 2 tablespoons | 30 ml | curry powder |
| 2 tablespoons | 30 ml | minced fresh cilantro |
| 3 | garlic cloves, minced | |
| 0.75 teaspoon | 3.8 ml | salt |
| 0.5 teaspoon | 2.5 ml | ground cardamom |
| 0.5 teaspoon | 2.5 ml | pepper |
| 3 | medium carrots, thinly sliced | |
| 1 | medium onion, finely chopped | |
| 16 ounces | 455 g | frozen cauliflower, thawed |
| 3 cups | 720 ml | chopped cooked turkey |
| 0.5 cup | 120 ml | mango chutney |
| 2 teaspoons | 10 ml | all-purpose flour |
| 1 cup | 240 ml | coconut milk |
| 4.5 cups | 1.1 l | hot cooked rice |
| — | additional mango chutney (optional) |
Instructions
In a large saucepan, mix the first seven ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, 3-5 minutes or until carrots are crisp-tender. Add cauliflower; cook, covered, 4-6 minutes longer or until vegetables are tender.
Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.
Nutrition Facts: 1 cup turkey mixture with 3/4 cup rice: 363 calories, 9g fat (7g saturated fat), 1mg cholesterol, 787mg sodium, 64g carbohydrate (16g sugars, 5g fiber), 7g protein.