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Description
Use those leftovers wisely by making this spicy and flavorful turkey curry with crab-onion chutney.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. cooked turkey (coarsely chopped)
- 1/2 onion (sliced and rinsed)
- 1 Tbsp. coconut oil
- 2 curry leaves
- 2 garlic cloves
- 1 tsp. minced ginger (fresh)
- 1/2 tsp. turmeric
- 1/2 tsp. chili powder
- 1/2 tsp. coriander
- 1/2 tsp. cumin
- 1/4 tsp. fennel seeds
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1 Tbsp. vinegar
- 1 tomato (diced)
- 2 cardamom pods
- 1/2 tsp. cinnamon
- 1/2 stalk lemon grass
- 1 cup coconut milk
- 1/4 tsp. fresh cilantro (chopped)
- 1 cup cranberries (whole or jellied)
- 2 Tbsp. cilantro (chopped)
- 1/2 white onion (diced and rinsed)
- rice (or naan, to serve)
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Directions
- In a large saute pan, add the coconut oil, onion, garlic and ginger, and cook until translucent, about 5 minutes. Add the tomato, spices, lemongrass and curry leaves and toast about 2 minutes. Add the coconut milk, vinegar and turkey, stir to coat, and cook until all warmed through, about 10 minutes.
- Meanwhile, in a small bowl, mix together the cranberry sauce, remaining onion and 2 TB cilantro. Mix until thoroughly combined.
- Add the cilantro and serve over rice with a dollop of the chutney.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol110mg37% |
Sodium680mg28% |
Potassium710mg20% |
Protein37g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A15% |
Vitamin C20% |
Calcium8% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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