Craving curry? Try this Quick Turkey & Spinach Curry recipe! With spinach, chickpeas, lean turkey, fresh mint and mango chutney, this East Indian weeknight dinner should do the trick and is ready in under 30 minutes!
tablespoons curry powder
(14.5-ounce) can diced tomatoes, undrained
cups packed baby spinach leaves
(15-ounce) can garbanzo beans, rinsed and drained
cups cubed leftover JENNIE-O® OVEN READY™ Turkey
cup chopped fresh mint
cup mango chutney
cup plain non-fat yogurt
In large skillet, heat curry powder 1 minute or until fragrant. Stir in tomatoes. Simmer 5 minutes or until thickened, stirring occasionally.
Add spinach, garbanzo beans, turkey and mint. Cook 2 to 3 minutes until spinach is wilted and turkey is hot.
Spread one side of each tortilla with chutney. Top with turkey mixture and yogurt.