Zutaten für Turkey Curry
- 1 cup chopped celery
- 1 cup chopped carrots
- 3/4 cup skim milk
- 2 tablespoons cornstarch
- 1 cup low sodium chicken broth
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1-2 tablespoons curry powder
- 1.5 lbs cooked turkey
- nonstick cooking spray
- cooked rice
- fresh cilantro or chopped green onions
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Zubereitung von Turkey Curry
- Lightly coat a large skillet with nonstick cooking spray.
- Add 1 cup chopped carrots and 1 cup chopped celery to the skillet and sauté over medium heat until tender-crisp (about 5-7 minutes).
- In a medium bowl, whisk together 1/4 cup milk and 2 tablespoons cornstarch until completely smooth.
- Add 1 cup chicken broth and 1/2 cup milk to the cornstarch mixture and whisk until smooth.
- Pour the milk mixture over the cooked vegetables in the skillet.
- Add 1/2 cup chopped onion, 1 teaspoon garlic powder, and 1-2 tablespoons curry powder (adjust to taste).
- Cook and stir over medium heat for 4-5 minutes, or until the sauce has thickened and is bubbling.
- Add 1.5 lbs cooked turkey, cut into bite-sized pieces, to the skillet. Heat through for 2-3 minutes, stirring gently to coat the turkey in the sauce.
- Serve the Turkey Curry hot over cooked rice. Garnish with fresh cilantro or chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
8g
Fat
6g
Carbs
4g
