QUICK TURKEY AND LENTIL CURRY
Make and share this Quick Turkey and Lentil Curry recipe from Food.com.
Provided by giuseppe.amesbury
Categories Curries
Time 30m
Yield 2 dishes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Set the brown Basmati rice cooking as instructions on pack.
- Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden.
- Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden.
- Add the drained green lentils and cook until their water is mostly evaporated.
- Add the curry paste and tomato puree stirring well.
- Simmer for 10 minutes.
- Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.
Nutrition Facts : Calories 1238.2, Fat 12.6, SaturatedFat 2.2, Cholesterol 78.4, Sodium 164.4, Carbohydrate 189.4, Fiber 65, Sugar 9.5, Protein 90.3
TURKEY-LENTIL CHILI
This is such a great and filling recipe, you hardly notice it's good for you!
Provided by GG
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
- Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 26.8 g, Cholesterol 29.7 mg, Fat 7.2 g, Fiber 11.1 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 669.9 mg, Sugar 5.2 g
EASY LENTIL CURRY
Our fast, cheap and healthy vegetarian lentil curry, is comforting and full of flavour. It's also low in fat and freezable for speedy midweek meals.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper, Vegetable
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
- Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
- While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
- Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.
Nutrition Facts : Calories 432 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 76 grams carbohydrates, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 1.38 milligram of sodium
QUICK TURKEY CURRY
Categories Fruit Juice Ginger Onion Rice turkey Sauté Quick & Easy Apple Curry Cilantro Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.
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