TURKEY CURRY

TURKEY CURRY
1 pound ground turkey
1 small onion, chopped, 2 1/2 ounces
1 tablespoon curry powder
1 large tomato, coarsely chopped
1/4 cup fresh parsley, finely chopped
1 cup Yocheese
1 teaspoon lemon juice
Salt and pepper, to taste

In a large skillet, brown the turkey with the onion, curry powder and some salt and pepper; drain any excess grease. Add the tomato and parsley and heat through. Remove from the heat and stir in the yocheese and lemon juice; do not cook any further or the yogurt will curdle. Season with salt and pepper. Serve over chopped lettuce, if desired.

Makes 4 servings
Do not freeze

Per Serving: 315 Calories; 21g Fat; 24g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

This is from "Every Day with Rachael Ray" magazine, June-July 2007. I left out the feta cheese and lemon zest. I also omitted the pita bread that they put the turkey and tomato salad in. Rather than make a separate tomato salad, I added the tomatoes and parsley to the curry. I wasn't all that happy with this recipe. It seems very bland and boring to me. I thought that a tablespoon of curry powder would taste very strong but it doesn't. I think this needs some more spices to boost the flavor. I don't think that the feta cheese or the lemon zest would have helped all that much. The only reason I gave this three stars is because it was edible and didn't taste bad.

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