Turkey Curry with Rice
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. —Nancy Heishman, Las Vegas, Nevada
Ingredients
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1-1/3 cups chicken broth
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2 tablespoons curry powder
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2 tablespoons minced fresh cilantro
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3 garlic cloves, minced
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3/4 teaspoon salt
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1/2 teaspoon ground cardamom
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1/2 teaspoon pepper
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3 medium carrots, thinly sliced
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1 medium onion, finely chopped
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1 package (16 ounces) frozen cauliflower, thawed
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3 cups chopped cooked turkey
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1/2 cup mango chutney
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2 teaspoons all-purpose flour
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1 cup coconut milk
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4-1/2 cups hot cooked rice
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Additional mango chutney, optional
Directions
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1.
In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer.
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2.
Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.
Nutrition Facts
1 cup turkey mixture with 3/4 cup rice: 363 calories, 9g fat (7g saturated fat), 1mg cholesterol, 787mg sodium, 64g carbohydrate (16g sugars, 5g fiber), 7g protein.
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