Turn on more accessible mode
Turn off more accessible mode
It looks like your browser does not have JavaScript enabled. Please turn on JavaScript and try again.
About Us
Our History
Vision, Mission, Goals
Volunteer
Directions
Contact Us
Book this Space
Research
Core Research Areas
Our Studies
Research Connections
Research Opportunities
Clinics & Programs
Survivorship Clinics
ELLICSR Kitchen
Classes & Events
Calendar
Classes
Events
Connect with ELLICSR
ELLICSR Blog
ELLICSR Newsletter
Survivorship Clinics
Fatigue Clinic
Function & Mobility Clinic
Lymphedema Clinic
Neurocognitive Clinic
ELLICSR Kitchen
Currently selected
Recipes by Meal Type
Recipes by Side Effects
Past Guests
'Leftover' Turkey Curry
Home
Clinics & Programs
ELLICSR Kitchen
'Leftover' Turkey Curry
Page Content
Skill Level
Easy
Preparation Time
5 minutes
Total Time
20 minutes
Servings
8
Cost Per Serving
$1.10
Share this Recipe
Print
Ingredients
Recipe Ingredients
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
Directions
Cooking Directions
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.
Nutrition
Image Two
PDF link to nutrition facts table for "leftover" turkey curry
Nutrition Facts
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.