Servings: 4 | Preparation Time: 10 minutes | Cooking Time: 15 minutes
• 2 tsp (10 mL) vegetable oil
• 1 each onion, sweet yellow pepper and zucchini, chopped
• 2 tbsp (25 mL) mild Indian curry paste
• 2 cans (10 oz/284 mL each) Money’s Sliced Mushrooms, drained
• 1 can (19 oz/796 mL) no-salt added diced tomatoes, drained
• 1 cup (250 mL) drained rinsed cooked chickpeas
• 1 tbsp (15 mL) tomato paste
• 2 cups (500 mL) leftover Butterball Turkey, chopped cooked breast
• 1 tbsp (15 mL) minced fresh gingerroot
• 1/4 cup (60 mL) each mango chutney and fat-free plain yogurt (optional)
• finely chopped fresh coriander (optional)
Heat the oil in a large, deep nonstick skillet over medium heat; cook onion, yellow pepper, zucchini and curry paste, stirring often, for 5 minutes or until tender.
Add mushrooms, tomatoes, chickpeas and tomato paste; cook, uncovered, for 5 to 7 minutes or until vegetables are very tender. Add turkey and ginger; cook for 3 minutes or until heated through. Garnish with mango chutney, yogurt and coriander (if using).
Calories: 313 calories
Fat: 9 g
Saturated: 1 g
Cholesterol: 63 mg
Sodium: 634 mg
Potassium: 435 mg
Carbohydrates: 28 g
Fibre: 7 g
Protein: 29 g
