Recipe: Turkey Curry over Brown Rice (using potatoes, winter squash and yogurt)

TURKEY CURRY OVER BROWN RICE

"Spice things up a bit with this easy to prepare curry. It's a great way to use leftover turkey and you can make it your own by customizing the level of zest to satisfy your taste buds.

Curry dishes are popular throughout the world, with many regional variations. For our recipe, the garlic, ginger, cumin, ground turmeric and chili powder combine to make one wonderful curry flavor. The garam masala, which has been used for centuries, adds pungency to the sauce. By experimenting with the chili powder, you can come up with the perfect amount of heat for you.

Serve it over a bed of steaming brown rice to allow the wonderful sauce to be absorbed by the rice grains. Once you make this quick but substantial dish, it's sure to become part of your home menu and a real taste pleaser for those who gather around your table. It makes great leftovers, so you may want to prepare a little extra to refrigerate and enjoy another day."

1 Tbsp. olive oil
1 tsp. unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1 tsp. ginger, peeled and grated
1/2 tsp. chili powder (to taste or optional)*
1 tsp. ground cumin*
1 Tbsp. ground turmeric*
1 tsp. garam masala*
1 tsp. ground coriander seeds*
2 large potatoes (preferably yellow or red) cut into cubes
1 1/2 cup winter squash, cut into cubes
1 cup fat-free, reduced-sodium chicken broth
Salt and pepper, to taste
1 cup plain fat-free yogurt
1 Tbsp. lemon juice
3 cups turkey, cooked and chopped
1/4 cup chopped fresh cilantro (for garnish)
2 cups cooked brown rice, prepared per package directions (for serving)

Heat oil and butter in large non-stick casserole pot over medium heat. Add onion. Cook 2 to 3 minutes.

Add garlic, ginger. Add chili powder, cumin, turmeric, garam masala and ground coriander seeds (or curry powder). Cook until onion is soft, being careful not to burn garlic and spices.

Add potatoes and squash. Cook 7 to 8 minutes.

Add the broth and bring to a boil. Season to taste with salt and black pepper. Reduce heat and simmer for 10 to 15 minutes, until potatoes and squash are tender.

Stir in yogurt then add lemon juice. Add cooked turkey, fold in and simmer to heat through. Sprinkle with cilantro and serve over brown rice immediately.

*If desired, substitute 2 Tbsp. commercial curry powder for chili powder, turmeric, cumin, garam masala and coriander.

Makes 4 servings

Per serving, including rice: 410 calories, 6 g total fat (1.5 g saturated fat), 56 g carbohydrate, 34 g protein, 6 g dietary fiber, 440 mg sodium

Source: The American Institute for Cancer Research (AICR)