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Recipes
Quick Curried Turkey-Mushroom Stew
Company:
- Money’s Mushrooms
Course/Meal:
- Poultry
Makes:
4 servings Ingredients:
- 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 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)
Directions:
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).
Nutrition Facts per serving:
Calories:
313
Fat:
9 g
Saturated:
1 g
Cholesterol:
63 mg
Sodium:
634 mg
Potassium:
435 mg
Carbohydrates:
28 g
Fibre:
7 g
Protein:
29 g
© 2010 The Heart and Stroke Foundation.
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