Featured Recipe

- 2 tsp olive oil

- 1 onion, chopped

- 1 sweet yellow pepper, chopped

- 1 zucchini, chopped

- 2 cans(10oz) sliced mushrooms, drained

- 2 tbsp Indian Curry Paste (mild, medium or hot -- your preference)

- 1 can (19 oz) diced tomatoes, drained

- 1 cup drained rinsed cooked chickpeas

- 1 tbsp Tomato Paste

- 2 cups cooked turkey breast - perfect for leftovers - chopped

- 1 tbsp minced fresh ginger

- 1/4 cup mango chutney -- OPTIONAL

- 1/4 cup fat free plain yogurt - OPTIONAL

 

Heat oil in a large deep nonstick skillet over medium heat. Cook onion, yellow pepper, zucchini and curry, stirring often, for 5 minutes or until tender.

Add mushrooms, tomatoes, chickpeas and tomato paste, cook, uncovered for 5-7 minutes or until vegetables are very tender. Add turkey and ginger and cook for 3 minutes or until heated through.

If using the chutney and yogurt - use to garnish. Makes 4 servings.