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Turkey Curry with Rice

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1-1/3 cups chicken broth
  • 2 tablespoons curry powder
  • 2 tablespoons minced fresh cilantro
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon pepper
  • 3 medium carrots, thinly sliced
  • 1 medium onion, finely chopped
  • 1 package (16 ounces) frozen cauliflower, thawed
  • 3 cups chopped cooked turkey
  • 1/2 cup mango chutney
  • 2 teaspoons all-purpose flour
  • 1 cup coconut milk
  • 4-1/2 cups hot cooked rice
  • Additional mango chutney, optional

Directions

  • 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.
  • 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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