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
4
- Ingredients
- 800 grams turkey breasts
- 150 grams Yogurt (0.1% fat)
- 50 milliliters water
- 4 garlic cloves
- 2 onions
- 1 Bell pepper (red)
- 1 Bell pepper (yellow)
- 2 tsps ginger (freshly chopped)
- 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 meat into bite-sized pieces. Peel and finely chop garlic and onions. Rinse and trim the red and yellow bell peppers. Halve bell peppers, remove the seeds and white membrane and dice into cubes.
2.
Put the garlic, ginger, onions, tomato paste, turmeric, garam masala, chili powder and 1 teaspoon salt into a blender, add water and blend to form a paste. Heat the peanut oil in a saucepan and simmer the garlic-ginger paste over low heat for 4-5 minutes.
3.
Add the yogurt, turkey meat and bell peppers. Stir well and simmer, covered, over low heat for approximately 30 minutes, stirring occasionally. Ladle into shallow serving bowls and serve immediately.
