Entree/Turkey

Curry Turkey Veggie Medley

Lean ground turkey, garbanzo beans, and a colorful array of veggies come together in a super easy, curry and green chili flavor explosion.

Curry Turkey Veggie Medley

 

The other day, I had a couple friends over for a lunch/play date and whipped this up in record time. I really didn’t have the time or desire to make a run to the store so I decided to be creative and use what I had on hand. Nacho night is always a big hit at my house so I decided to make a variation of that substituting garbanzo beans for the black beans and yellow squash and zucchini instead of the bell peppers. I had a rogue can of Ro’tel that had been chilling in my pantry for awhile and once I threw that in, along with a hearty amount of curry (because curry makes everything better ) I knew I had something wonderful happening.

 

Curry Turkey Veggie Medley

 (Thank goodness too, because at that point if my little curry nacho creation hadn’t worked out, it would have become a pb&j lunch date…. Ok, yes not the worst thing ever but by now I had my heart set on this turkey curry situation) I am so happy to report that lunch was a hit! I kept it super simple and served it with tortilla chips. I still kept pb&j on standby since I wasn’t sure how the kiddos would feel about the beans and squash but surprisingly they scooped it happily up on chips. It’s amazing what kids will eat if allowed to eat it with a chip. I don’t care, I’ll take it and call it a win!
 

Curry Turkey Veggie Medley


 One thing to love about this dish… Ok two things to love among many about this dish are…

1) One pot. I love one pot meals. Less dishes = less stress. Weeknights are prime time for throwing all the ingredients in a big pot and scooping it up with chips. Forks are totally optional.

 

2) I am in love with all the flavor happening in this dish. There’s the curry of course. But you have the tomato and green chilis from the Ro’tel, the onion and garlic, and of course the simple and subtle flavor of the garbanzo beans and zucchini. It all just really works.

 

Curry Turkey Veggie Medley
So that’s really it. It’s not fancy and it’s certainly not super complicated but it is delicious and perfect for those busy evenings or thrown together lunches 😉
 

Curry Turkey Veggie Medley

  • Yield: 5 servings (1 cup)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 lb extra lean ground turkey
  • 1 small onion, diced
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 1 cup garbanzo beans, drained and rinsed, coarsely chopped
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoons coarsely ground garlic salt
  • 2 teaspoon curry powder
  • 1 10 ounce can Ro'tel original, drained (any brand of diced tomatoes and green chilies is fine)

Instructions

  1. Begin browning the ground turkey in a greased, medium pan on a medium to medium low heat.

  2. While the turkey is still slightly pink, add the diced onion, squash, zucchini and beans as well as the salt, garlic, and curry.

  3. Cover and allow vegetables to soften, stirring occasionally.

  4. Add drained can of Ro'tel and simmer until ready to eat. If there is too much liquid, simmer uncovered for 5 minutes or until liquid reduces.

  5. Serve with tortilla chips or in taco shells.

Notes

Nutrition Facts Servings 5 Amount Per Serving (1 cup) Calories 208 Total Fat 8g Saturated Fat 2g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 72mg Sodium 635mg Potassium 277mg Total Carbohydrate 15g Dietary Fiber 4g Sugars 4g Protein 20g

Curry Turkey Veggie Medley

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