Turkey Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 large shallots chopped
  • 1 piece fresh ginger peeled and grated, 3-inch
  • 4 cloves garlic
  • 1 tablespoon curry powder
  • 1/3 cup water
  • 2 tablespoons olive oil
  • 1 1/2 large sweet potatoes peeled and cubed
  • 2 1/2 cups water
  • 1 1/2 pounds turkey cutlets cut into 1-inch strips
  • sea salt and freshly ground black pepper to taste


  • In a blender mix shallots, ginger, garlic, curry powder and water until smooth.
  • Heat olive oil in a large pan over medium heat. Add mixture from the blender and cook until it begins to get darker in color. Let it cook 3-5 minutes. Add sweet potatoes and cook 3 minutes longer.
  • Add 2 1/2 cups of water and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  • Stir in turkey and cook 5 minutes. Season with salt and pepper and serve hot.


SERVING SUGGESTION: Stir-fried zucchini, yellow squash and red bell pepper.
GLUTEN FREE: No changes necessary.
NUTRITION: 298 Calories; 9g Fat (28.3% calories from fat); 38g Protein; 15g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 355mg Sodium. Exchanges: 1 Grain (Starch); 5 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
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