Turkey Curry with Cashews |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
1 tablespoon vegetable oil |
1 onion, chopped |
1 stalk celery, thinly sliced |
1 apple, cut into bite-size pieces |
3 cloves garlic, minced |
3 tablespoons curry powder |
1/2 cup turkey stock |
2 cups chopped leftover roasted turkey |
1 cup back to nature sea salt roasted jumbo cashews |
1 (270 g) tub philadelphia original cooking creme |
2 2/3 cups hot cooked long-grain brown rice |
Directions:
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.
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