'Leftover' Turkey Curry

HomeClinics & ProgramsELLICSR Kitchen'Leftover' Turkey Curry

Skill Level	Easy

Preparation Time	5 minutes	Total Time	20 minutes
Servings	8	Cost Per Serving	$1.10

2 cups	Turkey Meat, cooked and shredded
1	Medium Onion, medium dice
1/2 tbsp	Grape Seed Oil or Olive Oil
2 tsp	Garam Masala
1 cup	Tomato (fresh or from can) with juice, medium dice
1	Small Chili (optional), halved
1/2 cup	Parlsey or Cilantro, fine chop
1/2 cup	Greek Yogurt (2% fat)
1/4 cup	Water
1 tbsp	Orange Juice, freshly squeezed
To taste	Sea Salt and Ground Black Pepper

In a medium sauté pan over medium heat, add oil.
Once the oil is hot enough (it will start to ripple), add onions. Cook slowly until onions start to soften, about 3 minutes. Add garam masala and chili (optional).
Continue to cook the onions and garam masala for another 5 minutes until the onions begin to caramelize into a golden brown colour.
Add tomatoes and some water. Bring up to a simmer.
Add your turkey meat, place the lid on the pot and simmer for another 15 minutes.
Finish with some parsley, a squeeze of orange and some greek yogurt.

PDF link to nutrition facts table for "leftover" turkey curry

Whether you are watching your portion sizes or don’t have much of an appetite, skipping seconds is ok. That means more leftovers!
Turkey can be a lean protein source or a high fat one… it all depends on the cut and how it is prepared.
If you are watching your weight, choose white turkey meat over the dark meat. A 3 ounce serving (the size of your palm) of dark, skinless turkey has 16 per cent more calories and 55 per cent more fat than white, skinless turkey
Turkey skin is high in calories, so keep that in mind if you’re managing your weight.