Leftover Turkey & Sprout Curry
"A ridiculously easy, mild and tasty curry that makes great use of festive leftovers – perfect when you don’t want to spend too much time in the kitchen! This curry is super easy to put together – it will honestly take you less than half an hour from start to finish. Better yet it’s making great use of all those leftovers. This leftover turkey & sprout curry is pretty mild (although that will come down to the strength of the curry powder you use). It’s also pretty healthy – including turkey, sprouts, chopped tomatoes and low fat yogurt instead of cream. Only 250 calories per portion. Perfect if you have indulged in a lot of rich food over the holidays (which, let’s face it, is a must!)."
Serves1 Person
Preparation Time15 min
Cooking Time10 min
Cooking MethodSkillet
Ingredients
- 25 gram onion, diced
- 150 clove garlic, crushed
- 100 gram tinned chopped tomatoes
- 1 teaspoon yellow curry powder
- 100 gram shredded turkey breast
- 75 gram cooked brussels sprouts
- 100 gram natural yogurt
- 1 head handful chopped corriander
Instructions
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Heat a large frying pan over a medium high heat. Add a dash of olive oil or a few sprays of low calorie cooking spray.
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When hot, add the onion and garlic and fry for 3-4 minutes, until the onion is softened
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Add the chopped tomatoes and around 25ml of cold water. Add the curry powder and mix together. If you don’t like your curry too spicy add just one teaspoon and then taste before adding more.
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Bring to a slow simmer and add the turkey and sprouts. Cook over a medium low heat for around 10 minutes.
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Add the low fat yogurt to the pan and stir everything together well. Serve with chopped coriander over the top. Perfect with some steamed basmati rice or naan – and a good spoonful of mango chutney.