White Bean & Leftover Turkey Curry
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- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- vegetable oil
- 30 mL
- 1
- onion, chopped
- 3
- cloves garlic, minced
- 1 tbsp
- minced fresh ginger
- 15 mL
- 1 can
- white kidney beans, drained and rinsed
- 540 mL
- 4 tsp
- curry powder
- 20 mL
- 1 jar
- strained tomato sauce (passata)
- 680 mL
- 1½ cups
- shredded leftover cooked turkey
- 375 mL
- ½ cup
- raisins
- 125 mL
- ¼ cup
- finely chopped fresh cilantro
- 60 mL
Directions
Step 1
Heat oil in large skillet over medium heat. Cook onion, garlic and ginger until softened, about 2 to 3 min. Stir in beans and curry powder to coat evenly. Cook 2 to 3 min. until mixture is fragrant.
Step 2
Stir in strained tomato sauce; bring to a simmer 6 to 8 min. until thickened. Stir in turkey and raisins; cook 5 to 8 min. until warmed through. Sprinkle with cilantro to serve.
Tip
Serve with steamed rice and peas or warmed naan bread.
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe)
- Calories:
- 390
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 54 g
- Fibre:
- 11 g
- Sugar:
- 22 g
- Cholesterol:
- 50 mg
- Protein:
- 28 g
- Sodium:
- 640 mg