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Turkey and Eggplant Curry Recipe

   
 

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     Turkey and Eggplant Curry

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 onion, peeled and chopped
2 garlic cloves, crushed
1-2 fresh serrano chiles, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 small eggplant, about 8 oz (225 g), trimmed and cut into small cubes
8 oz (225 g) skinless, boneless turkey breast, cut into cube
2 carrots, peeled and chopped
 
1 small red bell pepper, seeded and chopped
2 cups chicken broth (fat free, low sodium)

Instructions
Spray large nonstick skillet with oil. Add onion, garlic, and chiles. Cook for 2 minutes, stirring constantly. Add spices and cook for an additional 2 minutes, stirring constantly.
Add eggplant and turkey, and cook for 5 minutes. Add carrots and red pepper, and stir well. Pour in chicken broth, and bring to boil. Cover and simmer for 20 to 25 minutes, or until turkey is done.
Sprinkle with fresh chopped cilantro if desired.


Originally Submitted
9/2/2011





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