Low-calorie turkey curry
As soon as the last of the mince pies has been devoured, for many it’s time to take stock and think about cutting back on calories, or maybe even going on a diet. Karen shares a recipe for fast curry in a hurry using leftover roast meat or poultry.
Ingredients
Low-calorie turkey curry
- 1 large onion , peeled and diced
- garlic cloves , 1 or 2 depending on size, peeled and diced
- 1 tbsp of curry powder, of your choice
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- leftover turkey meat , 400-450g, or chicken
- 400g of tinned chopped tomatoes
- 1/2 lemon , juiced
- 300ml of vegetable stock
- 2 tbsp of desiccated coconut
- 2 tsp sunflower oil
- salt
- black pepper
- 2 tbsp of mango chutney , (optional, add on 20 calories per serving)
Method
1
Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and opaque. Add the curry powder and spices, and fry for 1 to 2 minutes
2
Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil. Check the seasoning and adjust if necessary
3
Serve hot with steamed/boiled rice and naan bread (add the extra calories on for rice and naan bread)
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Low-calorie turkey curry
