Curried Ground Turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.Chop onion coarsely, and grate ginger and garlic
2.Drain and rinse chickpeas.
3.In large pot, begin browning ground turkey. Do not drain.
4. Add spice mixture, stir.
5. Quickly add onion, ginger, garlic
6. Pour in all the stewed, chopped tomatoes. Bring to a boil. Ad mushrooms. Lower heat to simmer.
7. Let simmer 20 minutes.
8. Add Frank's Red Hot
9. Add tomato paste (it's a thickener), continue to simmer another 10 minutes.
10. Add sugar (cuts acidity of tomato products)
11. Add spinach at the last minute.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAMMYDAVISJR1.
Ingredients:1lb Jennie-O ground turkey (97 percent fat free)1 pint fresh mushrooms1 bag fresh spinach1 medium white or yellow onion chopped3-4 cloves fresh garlic grated1in. piece of fresh ginger grated1-28oz Dei Fratelli Chopped Italian tomatoes with herbs/olive oil1-16oz can Bush's Chick Peas1-14.5oz can tomatoes with jalapeno peppers2 tbs tomato pasteSpice mixture (The "Curry")1/2 tbs Cilantro2 tbs Cumin2 tbs Frank's Red Hot Cayenne pepper sauce1 tbs Tumeric1 tbs Chili powder1/2 tbs Sugar1tsp Black pepper1tsp Corriander1/4 tsp Cloves1/4 tsp Cinnamon
1.Chop onion coarsely, and grate ginger and garlic
2.Drain and rinse chickpeas.
3.In large pot, begin browning ground turkey. Do not drain.
4. Add spice mixture, stir.
5. Quickly add onion, ginger, garlic
6. Pour in all the stewed, chopped tomatoes. Bring to a boil. Ad mushrooms. Lower heat to simmer.
7. Let simmer 20 minutes.
8. Add Frank's Red Hot
9. Add tomato paste (it's a thickener), continue to simmer another 10 minutes.
10. Add sugar (cuts acidity of tomato products)
11. Add spinach at the last minute.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SAMMYDAVISJR1.
Nutritional Info Amount Per Serving
- Calories: 194.5
- Total Fat: 5.4 g
- Cholesterol: 40.0 mg
- Sodium: 342.5 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 4.8 g
- Protein: 16.3 g
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