QUICK TURKEY AND LENTIL CURRY
Make and share this Quick Turkey and Lentil Curry recipe from Food.com.
Provided by giuseppe.amesbury
Categories Curries
Time 30m
Yield 2 dishes, 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1238.2, Fat 12.6, SaturatedFat 2.2, Cholesterol 78.4, Sodium 164.4, Carbohydrate 189.4, Fiber 65, Sugar 9.5, Protein 90.3
LENTIL RAGOUT
From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.
Provided by WI Cheesehead
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
- Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
- Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
- Add turnips and carrots to saucepan and cook 10 minutes.
- Add peas and green onions and cook for 5 minutes more.
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