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Easy gluten free curry using leftover turkey
Gluten Free Turkey Curry Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Course: Main Course
Cuisine: American, Indian
Servings: 6 people
Calories: 396 kcal
Author: Carol Kicinski
  • 2 tablespoons olive oil
  • 1 medium white or yellow onion diced
  • 3 garlic cloves minced
  • 1 jalapeño pepper deveined, seeded, and minced
  • 1 large sweet potato peeled and diced
  • 4 tablespoons curry powder
  • 1 15-ounce can fire roasted diced tomatoes undrained
  • ½ cup Creamy or No-Stir Sunbutter
  • 4 cups gluten free chicken broth
  • ¼ teaspoon cayenne pepper or to taste
  • 4 cups cooked turkey
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste
  • 3 cups baby spinach
  • Rice for serving optional
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook for another minute. Add the sweet potato and curry powder and cook, stirring occasionally, for another 5 minutes. Add the tomatoes, Sunbutter, chicken broth, and cayenne. Bring to a boil, stirring occasionally. Cover the pan, lower the heat and simmer for 20 minutes or until the sweet potatoes are tender. Taste and season with salt and pepper. Add the turkey, cover the pan and cook until the chicken is heated through, about 5 minutes. Stir in the spinach and serve hot over rice, if desired.
Nutrition Facts
Gluten Free Turkey Curry Recipe
Amount Per Serving
Calories 396 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Cholesterol 101mg34%
Sodium 697mg29%
Potassium 615mg18%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 33g66%
Vitamin A 4625IU93%
Vitamin C 21.4mg26%
Calcium 96mg10%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.