"Leftover roasted turkey gets an Indian-inspired spin with lots of crunchy veggies, apples, and cashews in a creamy curry sauce served over rice." — Philadelphia Cooking Creme
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celery, thinly sliced
apple, cut into bite-size pieces
chopped leftover roasted turkey
Back to Nature Sea Salt Roasted Jumbo Cashews
1 (270 g) tub
Philadelphia Original Cooking Creme
2 2/3 cups
hot cooked long-grain brown rice
Really good. Add more turkey/chicken stock and reduce the curry. It overwhelmed the other flavors. Will make again with leftover chicken too!
Super simple, very mild, but I added some almond milk to make it creamy and make more sauce (and avoid dairy), so I'm sure that threw off the flavor a bit.
Make this just as it is written and was very good. Served it on wild rice, everyone enjoyed it and even asked for the recipe. There is not very much sauce I will add more stock next time I make it. If there was more sauce I would have given it 5 stars.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Curry with Cashews
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 402
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