Turkey Curry with Cashews

Turkey Curry with Cashews

3

"Leftover roasted turkey gets an Indian-inspired spin with lots of crunchy veggies, apples, and cashews in a creamy curry sauce served over rice."

Ingredients

30 m servings 786 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 786 kcal
  • 39%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Heat oil in large skillet on medium-high heat. Add onions, celery and apples; cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in garlic and curry powder; cook and stir 1 min.
  2. Add Turkey Stock, chopped turkey and cashews; stir. Bring to boil. Stir in Cooking Creme; cook on low heat 3 min. or until heated through, stirring frequently.
  3. Serve over rice.

Footnotes

  • Substitute: 25%-less-sodium chicken broth for the Turkey Stock.
  • Substitute: Prepare using leftover roasted chicken
  • Special Extra Garnish with 1 Tbsp. chopped fresh cilantro before serving.
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Reviews

3
  1. 5 Ratings

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Super simple, very mild, but I added some almond milk to make it creamy and make more sauce (and avoid dairy), so I'm sure that threw off the flavor a bit.

Really good. Add more turkey/chicken stock and reduce the curry. It overwhelmed the other flavors. Will make again with leftover chicken too!

Make this just as it is written and was very good. Served it on wild rice, everyone enjoyed it and even asked for the recipe. There is not very much sauce I will add more stock next time I mak...