White Bean & Leftover Turkey Curry

Prep time: 10min
Total time: 30min
Serves: 4
2 tbsp
vegetable oil
30 mL
1
onion, chopped
3
cloves garlic, minced
1 tbsp
minced fresh ginger
15 mL
1 can
white kidney beans, drained and rinsed
540 mL
4 tsp
curry powder
20 mL
1 jar
strained tomato sauce (passata)
680 mL
1½ cups
shredded leftover cooked turkey
375 mL
½ cup
raisins
125 mL
¼ cup
finely chopped fresh cilantro
60 mL
Per serving (¼ recipe)
calories
390
fat
9 g
saturated fat
1 g
carbs
54 g
sugar
22 g
protein
28 g
cholestrol
50 mg
fibre
11 g
sodium
640 mg

Directions

  1. Heat oil in large skillet over medium heat. Cook onion, garlic and ginger until softened, about 2 to 3 min. Stir in beans and curry powder to coat evenly. Cook 2 to 3 min. until mixture is fragrant.

  2. Stir in strained tomato sauce; bring to a simmer 6 to 8 min. until thickened. Stir in turkey and raisins; cook 5 to 8 min. until warmed through. Sprinkle with cilantro to serve.