Banana-Turkey-Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can of Pineapple chunks in 100% juice 20oz1/2 cup of pineapple juice (from the can)2 bananas1 large onion1 lbs turkey breast chops1 tbsp olive oil1/2 cup of chicken broth1 tsp brown sugar2/3 cup sour cream reduced fat8 tbsp shredded coconut2 tbsp corn starch2 tbsp curry powder1 pinch of salt1 pinch of pepper6 cups of cooked brown rice
Dice onion finely. Cut turkey breast chops into stripes. Add 1 tbsp of Olive oil to pan and fry the meat in portions. Then add the onion. Spice with 2 tbsp of curry. Pour the pineapple juice and the chicken broth into the pan and simmer for 5 minutes on low heat.
Cook rice.
Cut bananas in slices. Mix pineapple chunks and sour cream in a pot and heat. Spice with 1 tsp of brown sugar and a pinch of salt and pepper. Now mix the 2 tbsp of corn starch in and boil till it thickens then add bananas and pour over the meat. Roast coconut in a no stick pan.
Sprinkle coconut over the rice and serve with the Banana-Turkey-Curry.
Serving Size: makes 6 servings. Each serving includes 1 cup of rice.
Number of Servings: 6
Recipe submitted by SparkPeople user FILOUMONAMOUR.
Cook rice.
Cut bananas in slices. Mix pineapple chunks and sour cream in a pot and heat. Spice with 1 tsp of brown sugar and a pinch of salt and pepper. Now mix the 2 tbsp of corn starch in and boil till it thickens then add bananas and pour over the meat. Roast coconut in a no stick pan.
Sprinkle coconut over the rice and serve with the Banana-Turkey-Curry.
Serving Size: makes 6 servings. Each serving includes 1 cup of rice.
Number of Servings: 6
Recipe submitted by SparkPeople user FILOUMONAMOUR.
Nutritional Info Amount Per Serving
- Calories: 513.2
- Total Fat: 12.9 g
- Cholesterol: 46.0 mg
- Sodium: 962.1 mg
- Total Carbs: 80.1 g
- Dietary Fiber: 7.4 g
- Protein: 21.2 g
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