1 pound ground turkey
1 small onion, chopped, 2 1/2 ounces
1 tablespoon curry powder
1 large tomato, coarsely chopped
1/4 cup fresh parsley, finely chopped
1 cup Yocheese
1 teaspoon lemon juice
Salt and pepper, to taste
In a large skillet, brown the turkey with the onion, curry powder and some salt and pepper; drain any excess grease. Add the tomato and parsley and heat through. Remove from the heat and stir in the yocheese and lemon juice; do not cook any further or the yogurt will curdle. Season with salt and pepper. Serve over chopped lettuce, if desired.
Makes 4 servings
Do not freeze
Per Serving: 315 Calories; 21g Fat; 24g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
This is from "Every Day with Rachael Ray" magazine, June-July 2007. I left out the feta cheese and lemon zest. I also omitted the pita bread that they put the turkey and tomato salad in. Rather than make a separate tomato salad, I added the tomatoes and parsley to the curry. I wasn't all that happy with this recipe. It seems very bland and boring to me. I thought that a tablespoon of curry powder would taste very strong but it doesn't. I think this needs some more spices to boost the flavor. I don't think that the feta cheese or the lemon zest would have helped all that much. The only reason I gave this three stars is because it was edible and didn't taste bad.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.