Turkey Curry
Portion Size: ½ cup over ½ cup rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 lbs. cooked cubed turkey breast | (may sub. Ground turkey cooked to 165 F) |
| 2 tablespoons olive oil | |
| 1 (8 oz.) tomato paste | |
| 1 small onion | Washed, peeled and minced |
| 3 cloves garlic, minced | Washed, peeled and minced |
| 2 tablespoons chili powder | |
| 1 teaspoon ground ginger | |
| 1/4 teaspoon ground black pepper | |
| 1 teaspoon turmeric | |
| 1 cup water | |
| 4 cups brown rice, prepared |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet heat oil over medium heat. Sauté onion and garlic until tender | |
| 2 | Stir in tomato paste, water, chili powder, pepper, ginger, and turmeric. Heat to a boil. Reduce heat and simmer 20 minutes. Serve over rice |
= Gluten Free
Posted in Dinner Entrée, Turkey Dinner Recipes
