Indian

Turkey and vegetable (anti-inflammatory) curry is for Dinner.

Turkey and vegetable (anti-inflammatory) curry takes 15 minutes to prepare.

Turkey and vegetable (anti-inflammatory) curry takes 25 minutes to cook.

Turkey and vegetable (anti-inflammatory) curry makes 5 servings.

The ingredients for Turkey and vegetable (anti-inflammatory) curry are:

Ingredients:

Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
*Ginger Root (Fresh), 1.5 tbsp
Sweet potato, 1.5 cup, cubes
Carrots, raw, 1.5 cup, chopped
*Red capsicum - 1 cup (120g), .5 serving
Del Monte Diced Tomatoes, No Salt Added, 1 cup
Spinach, fresh, 2 cup
Broccoli, fresh, 1 cup, chopped
*Ground Turkey (Lilydale extra lean), 450 gram(s)
Celery, raw, .5 cup, diced
*Garlic (fresh, raw, 1 clove), 2 serving
**ground cumin, .5 tbsp
*ground corriander, .5 tbsp
*Mustard Seed, .25 tbsp
*turmeric, 1.25 tsp
*1/8th tsp Paprika, 4 serving
*chili powder, 0.25 tsp

Serve on brown rice
When I make it again I will definitely add more green vegetables (such as broccoli and spinach, and perhaps use kale as well). This is a mild curry, but since I prefer a stronger flavour, I will add more fresh ginger, chilli powder (or red chilli flakes), and double the other spices as well.

Here is how you make Turkey and vegetable (anti-inflammatory) curry:

Heat oil in large saucepan or wok. Cook onion, celery, garlic and ginger until onion is translucent. Add all of the spices and cook until fragrant (approx 3 minutes).Add turkey and cook thoroughly (you may need to add ? cup of water to prevent from burning).Add sweet potato, carrots, and bell pepper, and continue to simmer for 15-20 minutes until softened.Add broccoli, spinach (or kale or collard greens will work too, but will need a little longer to cook).Serve on brown rice.Makes 5 servings (or 6 if you use more vegetables, but the nutritional information is based on 5)

The nutritional information for Turkey and vegetable (anti-inflammatory) curry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 218.9

• Total Fat: 6.3 g
• Cholesterol: 36.0 mg
• Sodium: 145.7 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 4.9 g
• Protein: 21.0 g

Turkey and vegetable (anti-inflammatory) curry is Indian cuisine.

The dietary needs meet for Turkey and vegetable (anti-inflammatory) curry is Gluten Free