Lean ground turkey, garbanzo beans, and a colorful array of veggies come together in a super easy, curry and green chili flavor explosion.
(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
- 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)
Begin browning the ground turkey in a greased, medium pan on a medium to medium low heat.
While the turkey is still slightly pink, add the diced onion, squash, zucchini and beans as well as the salt, garlic, and curry.
Cover and allow vegetables to soften, stirring occasionally.
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.
Serve with tortilla chips or in taco shells.
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