Turkey & Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 243.8
- Total Fat: 12.2 g
- Cholesterol: 66.7 mg
- Sodium: 101.7 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.6 g
- Protein: 21.1 g
View full nutritional breakdown of Turkey & Vegetable Curry calories by ingredient
Number of Servings: 6
Ingredients
-
20 oz Ground Turkey
(all veggies cut up into large chunks, approx. 1.5 inches)
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Large Onion
3 Carrots
2 Medium Zucchini
1 Medium Summer Squash
2 Cloves Garlic, minced
2 Tbsp Olive Oil
4 Tbsp Curry Powder (more or less to taste)
Salt & Pepper to taste
Serve with Brown Rice
Directions
I recommend a wok pan or other deep pan so that you can easily move all the contents around.
Saute onions in olive oil over medium heat for 3-4 minutes. Add garlic and saute for one minute more. Add curry powder, stir well and saute for 2 minutes. Add Turkey and saute until cooked through. Add Vegetables, cover and cook until veggies done (approx. 10 minutes) stirring often. Add salt and pepper to taste. Serve over brown rice.
Serving Size: Makes approx. 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user DSCOTT1022.
Saute onions in olive oil over medium heat for 3-4 minutes. Add garlic and saute for one minute more. Add curry powder, stir well and saute for 2 minutes. Add Turkey and saute until cooked through. Add Vegetables, cover and cook until veggies done (approx. 10 minutes) stirring often. Add salt and pepper to taste. Serve over brown rice.
Serving Size: Makes approx. 6 generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user DSCOTT1022.