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Curried Turkey

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Curried Turkey
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
545
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie545 kcal(26 %)
Protein37.37 g(38 %)
Fat40.58 g(35 %)
Carbohydrates11.47 g(8 %)
Sugar added0 g(0 %)
Roughage1.24 g(4 %)
Vitamin A10.7 mg(1,338 %)
Vitamin D0.34 μg(2 %)
Vitamin E0.37 mg(3 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.25 mg(23 %)
Niacin20.2 mg(168 %)
Vitamin B₆1.04 mg(74 %)
Folate33.96 μg(11 %)
Pantothenic acid1.29 mg(22 %)
Biotin1.55 μg(3 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C7.41 mg(8 %)
Potassium670.49 mg(17 %)
Calcium49.48 mg(5 %)
Magnesium79.16 mg(26 %)
Iron3 mg(20 %)
Iodine0.75 μg(0 %)
Zinc2.74 mg(34 %)
Saturated fatty acids23.7 g
Cholesterol90.72 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
1
onion (finely chopped)
4 cloves
garlic (finely chopped)
1 tablespoon
1 teaspoon
1 teaspoon
1 teaspoon
¼ teaspoon
¼ teaspoon
¼ teaspoon
16 ounces
Roast turkey (chopped)
1 teaspoon
1 teaspoon
1 ⅔ cups
For the garnish

Preparation steps

1.
Heat 3 tablespoons of the oil in a pan and cook the onion and garlic until lightly browned.
2.
Mix together the remaining oil, tomato puree, spices and salt to form a thick paste. Stir the paste into the onion mixture and cook for 30 seconds.
3.
Stir in the turkey and cook for 1 minute.
4.
Add the coconut milk and simmer for 3-4 minutes until piping hot. If the mixture is too thick, add a little hot water. Stir in the ginger and lemon juice.
5.
Garnish with coriander and serve with boiled rice.