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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