This casserole is a colorful combination of healthy goodness. It’s easy to make, and tastes even better the next day as leftovers. It’s a very mild curry, but you could easily tweak the spice level to your preference. Also, it is really easy to prep for in advance, since the rices and turkey can all be previously cooked, or you can use leftovers for it. It’s a real comfort food-made healthy. Definitely a Sunday night dinner must!
Turkey Curry Casserole
Yield 4-6 servings
An easy two-pan dinner that tastes even better as leftovers.
- 1 1/2 tablespoons extra virgin olive oil
- 2 large skinless, boneless turkey breasts (you can also use leftovers or a roasted turkey breast and shred it up)
- 1 cup brown rice, cooked
- 1/2 cup wild rice, cooked
- 1 white, sweet onion, diced
- 3 garlic cloves, minced
- 1 green bell pepper, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 1 medium green apple, peeled and diced
- 1/2 teaspoon sea salt
- 3 teaspoons curry powder
- 1 1/4 cups chicken broth
- Preheat the oven to 400°F.
- Cook the rices according to the packages.
- Cook the turkey in a large pan with 1/2 tablespoon olive oil. (Skip this step if you have some pre-cooked turkey.) Set side when cooked.
- In that same pan, add 1 tablespoon of olive oil over medium heat.
- Add the onion, garlic, celery, carrot, pepper, apple, and salt. Cook until the onions turn translucent.
- Then add the rices, curry, turkey, and chicken broth.
- Bring the mixture to a boil and try to boil off most the chicken broth, about 5-10 minutes.
- Transfer the mixture to a casserole dish and bake for 15-20 minutes until the remainder of the broth is soaked up by the rice.
- Serve with Major Grey's Chutney.
Recipe adapted from SkinnyMs.com