Curried turkey and vegetables

1 Servings

Quantity Ingredient
1 tablespoon Reduced-calorie margarine
¼ cup Chopped onion
4 teaspoons Flour
3 teaspoons Curry powder
¼ teaspoon Salt
⅛ teaspoon Pepper
cup Skim milk
1 pack (16-oz.) Green Giant American Mixtures Heartland Style Frozen Broccoli; Cauliflower and Carrots
1 cup Cubed cooked turkey or chicken
2 cups Hot cooked rice

Turmeric, one of rhe many spices in a Curry powder, contributes the distinctive yellow color associated with curried foods.

Melt margarine in large saucepan over medium heat. Stir in onion; cook 2 to 3 minutes until onion is crisp-tender, stirring occasionally. Stir in flour, curry powder, salt and pepper; cook 1 to 2 minutes until well blended, stirring constantly. Stir in milk; mix well. Cook 5 to 8 minutes until sauce is thickened. stirring occasionally. Stir in frozen vegetables and turkey; cook l0 to 15 minutes until vegetables are crisp-tender. Serve with cuoked rice. 4 (1½-cup) servings.

MICROWAVE DIRECTIONS: Place margarine in 2-quart microwave- safe casserole.

Microwave on HIGH for 35 to 40 seconds until melted. Stir in onion.

Microwave on HIGH for 1 to 1 ½ minutes until onion is crisp-tender.Stir in flour, curry powder, salt andpepper; mix well. Stir in milk.Microwave on HIGH for 4 to 6 minutes until sauce is thickened. stirring twice during cooking. Stir in frozen vegetables and turkey; cover.Microwave on HIGH for 6 to 10 minutes until vegetables are crisp tender; stirring once halfway through cooking. Serve with cooked rice.

SERVING SIZE: 1 ½ CUPS

280 CALORIES WITH 5 G FAT

Recipe by: Calorie-Wise 1992

Posted to recipelu-digest Volume 01 Number 453 by ctlindab@... on Jan 5, 1998

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