Turkey Curry

Turkey Curry
  • Yield: 6 servings

Replace the turkey with tofu and the chicken broth with vegetable broth for a vegetarian version. Serve with brown rice or barley.


1tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 teaspoons curry powder
2 (14-ounce) cans chicken broth
1/2cup coconut milk
1pound cooked turkey, cut into 2-inch cubes
3cups fresh baby spinach
Salt and pepper
3tablespoons almond slices, to garish


  1. Heat oil in a large, heavy pot over medium-high heat. Add onions and curry powder; cook, stirring often, until onions are soft, about 5 minutes. Stir in broth and coconut milk. Bring to a boil. Add turkey, cover, reduce heat, and simmer about 5 minutes.
  2. Stir in spinach and continue to simmer until heated through, about 2 minutes. Season with salt and pepper. Garnish with almond slices. Serve with brown rice or barley.

Reprinted with permission from Ying Chang Compestine's Ying's Best One-Dish Meals: Quick and Healthy Recipes for the Entire Family (Sellers Publishing, 2011).

Nutritional Info *per serving

  • Calories 323
  • Fat 15g
  • Carbohydrate 7g
  • Fiber 2g
  • Protein 39g