Turkey Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams turkey breasts
- 150 grams Yogurt (0.1% fat)
- 50 milliliters water
- 4 garlic cloves
- 2 onions
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 tsps freshly chopped ginger
- 5 Tbsps Peanut oil
- 3 Tbsps Tomato paste
- 2 tsps ground Turmeric
- 1 tsp Garam Masala
- 1 generous pinch Chili powder
- salt
Preparation steps
1.
Cut the turkey meat into large, bite-sized pieces. Peel the garlic and chop finely. Peel the onions and cut into fine dice. Rinse the peppers, cut in half, remove seeds and white membrane and cut into cubes.
2.
Place the garlic, ginger, onions, tomato paste, turmeric, garam masala, chili powder and 1 teaspoon of salt in a blender. Add a little water and blend to make a paste.
3.
Simmer the peanut oil and curry paste over low heat for about 4-5 minutes. Add the yogurt, turkey meat and peppers. Mix well, cover and simmer over low heat for about 30 minutes, stirring occasionally. Season to taste and serve.
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