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Leftover Turkey Curry
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Serves2 (1 1/2 cup each)
SWAP ScoreChoose Sometimes
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 1 cup cauliflower, chopped into small florets (or frozen cauliflower florets)
- 1 small yellow bell pepper, sliced
- 1/2 small red onion, sliced
- 1 cup cooked turkey, cubed
- 1 clove garlic, minced
- 1 teaspoon ginger, grated (or 1/4 teaspoon ginger powder)
- 1/2 cup light coconut milk
- 1/2 teaspoon brown sugar
- 2 teaspoons red curry paste (or yellow curry powder)
- 2 teaspoons lime juice
- 1/2 cup basil leaves, torn (optional)
Directions
- Coat a pan with cooking spray and heat over medium. Add cauliflower, bell pepper and onion. Cover and cook until tender, about 6 minutes.
- Add turkey, garlic, ginger and cook until fragrant.
- Add coconut milk, curry paste (or powder), and brown sugar and heat through.
- Add lime juice and stir in basil (if using).
Recipe Tips
Serve over rice or rice noodles.
Nutrition Facts
Leftover Turkey Curry
Amount Per Serving
Calories 227
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 74mg
25%
Sodium 203mg
8%
Potassium 577mg
16%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
12%
Sugars 3g
Protein 22g
44%
Vitamin A
11%
Vitamin C
343%
Vitamin D0%
Calcium
4%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: Adapted from Weight Watchers
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