Curried Turkey
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
545
calories
Calories
Healthy, because
Even smarter
Nutritional values
This flavorful dish contains no milk products, making it a perfect entree if you're lactose intolerant.
Replace the turkey with garbanzo beans for a fragrant vegan entree!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 545 kcal | (26 %) | ||
| Protein | 37.37 g | (38 %) | ||
| Fat | 40.58 g | (35 %) | ||
| Carbohydrates | 11.47 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.24 g | (4 %) |
more nutritional values
| Vitamin A | 10.7 mg | (1,338 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 0.37 mg | (3 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 20.2 mg | (168 %) | ||
| Vitamin B₆ | 1.04 mg | (74 %) | ||
| Folate | 33.96 μg | (11 %) | ||
| Pantothenic acid | 1.29 mg | (22 %) | ||
| Biotin | 1.55 μg | (3 %) | ||
| Vitamin B₁₂ | 0.44 μg | (15 %) | ||
| Vitamin C | 7.41 mg | (8 %) | ||
| Potassium | 670.49 mg | (17 %) | ||
| Calcium | 49.48 mg | (5 %) | ||
| Magnesium | 79.16 mg | (26 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.74 mg | (34 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Cholesterol | 90.72 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
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
grated Ginger root
- 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.
Current Recipe Search
