Turkey and Butternut Squash curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 354.9
  • Total Fat: 16.4 g
  • Cholesterol: 44.6 mg
  • Sodium: 608.2 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 20.7 g

View full nutritional breakdown of Turkey and Butternut Squash curry calories by ingredient
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Number of Servings: 4


    1.5 cups dark turkey meat (cut into bite sized pieces)
    1 tsp cumin seed
    1 tsp paprika
    2 tbsp coconut oil
    1 butternut squash (peeled and cubed)
    1/2 cup red lentils
    4 tomatoes, roughly chopped
    500ml chicken stock/broth
    1 onion, sliced
    2-4 tbsp Patak's curry paste (depending on how strong a flavour you want)


Soften the squash and onions in the coconut oil for around 10 minutes (you may need to add some water to prevent it sticking)
Add the tomatoes, cumin and stock/broth, stir and bring to the boil
Add the paprika, turkey and lentils, stir and simmer for around 30 minutes until cooked

Serving Size: Makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user SAFFSTAR.

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