- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 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
Directions
Step 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.
Step 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.
Tip
Serve with steamed rice and peas or warmed naan bread.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ recipe)
- Calories:
- 390
- Fat:
- 9 g
- Saturated Fat:
- 1 g
- Carbs:
- 54 g
- Fibre:
- 11 g
- Sugar:
- 22 g
- Cholesterol:
- 50 mg
- Protein:
- 28 g
- Sodium:
- 640 mg
