Creamy Spiced Turkey Curry

Name: Creamy Spiced Turkey Curry
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 onion (finely chopped); 2 cloves garlic (finely chopped); 1 inch piece ginger; 1 teaspoon ground Cumin; 1 tablespoon Turmeric; 0.5 teaspoon Chili powder; 1 teaspoon Garam Masala; 1 teaspoon ground cilantro; 2 carrots (diced); 1 Butternut squash (peeled, seeds removed and diced); salt; peppers; 2.5 cups turkey stock; 0.5 cup plain Yogurt; 0.333 cup cream; 1 tablespoon lemon juice; 16 ounces cooked Turkey (roughly chopped); parsley

Average: 5 (4 votes)

(4 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Healthy, because

Even smarter

This delicious turkey curry is packed with lean protein as well as antioxidants from the carrots and fiber from the butternut squash.

Serve this curry with a side of brown rice for added fiber.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 1 tablespoon
olive oil; 1 tablespoon
butter; 1
onion (finely chopped); 2 cloves
garlic (finely chopped); 1
inch piece ginger; 1 teaspoon
ground Cumin; 1 tablespoon
Turmeric; ½ teaspoon
Chili powder; 1 teaspoon
Garam Masala; 1 teaspoon
ground cilantro; 2
carrots (diced); 1
Butternut squash (peeled, seeds removed and diced); salt; peppers; 2 ½ cups
turkey stock; ½ cup
plain Yogurt; 0.333 cup
cream; 1 tablespoon
lemon juice; 16 ounces
cooked Turkey (roughly chopped)

To garnish: parsley

How healthy are the main ingredients?

olive oil onion garlic ginger Cumin Turmeric

print shopping list

Preparation

Kitchen utensils

1 Citrus juicer, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Measuring cups, 1 Teaspoon, 1 Blender oder Stabmixer

Preparation steps

Heat the oil and butter in a large shallow pan. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, cumin, turmeric, chili powder, garam masala, and ground coriander. Cook gently until the onion is soft, stirring all the time.

Add the carrots and butternut squash and cook until beginning to soften.

Add the stock and bring to a boil. Season to taste with salt and pepper.

Reduce the heat and simmer for 10-15 minutes, until the carrots and butternut squash are tender.

Stir in the yogurt and cream, then add the lemon juice.

Add the cooked turkey and simmer until heated through. Serve immediately with boiled rice. Garnish with parsley.