Turkey Vegetable Curry

Name: Turkey Vegetable Curry
Total time: 1 h
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 (16-ounce) package JENNIE-O® Lean Ground Turkey; 2 tablespoons olive oil; 1 small onion, chopped; 1 carrot, peeled and chopped; 1 tablespoon curry powder; 1 tablespoon tomato paste; 1 (15-ounce) can chickpeas, rinsed and drained; 1 small zucchini, chopped; 1½ cups vegetable broth; 1 cup coconut milk; 1 tablespoon fresh lime juice; 1 tablespoon brown sugar; ¼ cup chopped fresh cilantro leaves

Get this rich and creamy Turkey Vegetable Curry on the table in under 60 minutes. Packed with chickpeas, zucchini, carrots and lean ground turkey, this hearty meal is surprisingly guilt-free.

Total Time

1 Hour

Serving Size

6 Servings

(16-ounce) package JENNIE-O® Lean Ground Turkey

tablespoons olive oil

small onion, chopped

carrot, peeled and chopped

tablespoon curry powder

tablespoon tomato paste

(15-ounce) can chickpeas, rinsed and drained

small zucchini, chopped

1 1/2

cups vegetable broth

cup coconut milk

tablespoon fresh lime juice

tablespoon brown sugar

1/4

cup chopped fresh cilantro leaves

Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Heat oil and add onion and carrot and cook 7 minutes or until onion is translucent.

Stir in curry powder and tomato paste and cook 2 minutes.

Add ground turkey, chickpeas, zucchini, vegetable broth, coconut milk, lime juice and brown sugar.

Bring mixture to a boil.

Reduce heat to low and simmer 10 minutes.

Sprinkle with cilantro leaves.

Calories

340

Protein

19g

Carbohydrates

23g