Quick Turkey And Lentil Curry Food

QUICK TURKEY AND LENTIL CURRY

Steps:

• Set the brown Basmati rice cooking as instructions on pack.
• Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden.
• Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden.
• Add the drained green lentils and cook until their water is mostly evaporated.
• Add the curry paste and tomato puree stirring well.
• Simmer for 10 minutes.
• Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.

QUICK TURKEY CHILI

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add 1/2 cup water, the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
• Stir the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt. Top with more crushed tortilla chips, sour cream, cheddar and the remaining scallion greens.

QUICK TURKEY

Steps:

• Preheat oven at 550 degrees.
• After seasoning turkey, cook for 30 minute on 550.
• Turn oven down to 450 degrees and cook for 1 1/2 hours.
• Do not open the oven at all during this cooking time and the turkey is cooked complete (providing you follow the directions). It really doesn't matter how big or how small the turkey actually is. It will be fully cooked as long as the directions are followed and the oven door remains closed during the cooking process!

TURKEY CURRY

Steps:

• Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.

EASY LENTIL CURRY

Steps:

• Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
• Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
• While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
• Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

QUICK TURKEY CURRY

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.