The comfort of Japanese curry, but in a lean turkey version with plenty of vegetables and a sauce thickened with yogurt instead of a butter-flour roux.
Ingredients
- 600 g diced turkey breast
- 480 g cooked rice
- 4 carrots
- 2 zucchini
- 300 g potatoes
- 2 tbsp mild curry powder
- 2 tbsp soy sauce
- 160 g 0% Greek yogurt
Method
- Brown the turkey in a nonstick Dutch oven with the curry powder.
- Add the carrots, potatoes, zucchini, soy sauce, and 600 ml of water. Simmer for 25 minutes.
- Mash a few potato pieces into the sauce to thicken it.
- Off the heat, stir in the yogurt for a creamy sauce.
- Portion into containers with the rice. Reheat gently so the yogurt does not separate.
Nutrition
Per serving
- Energy
- 437.3 kcal
- Protein
- 44.39 g
- Carbohydrate
- 53.52 g
- Fat
- 3.87 g
- Fibre
- 5.89 g
- Calcium
- 118.36 mg
- Iron
- 2.2 mg
- Magnesium
- 41.51 mg
