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Turkey Curry with Cashews
Turkey Curry with Cashews

Turkey Curry with Cashews

1 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
Turkey, vegetables, apple, curry and cashews in a cream sauce served on rice - here is an excellent recipe to make when you have leftover roasted turkey and stock.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 onion, chopped
1 stalk celery, thinly sliced
1 apple, peeled, cut into bite-size pieces
3 small cloves garlic, minced
3 Tbsp. curry powder
1/2 cup Turkey Stock
2 cups chopped roasted turkey
1/2 cup roasted cashews, chopped
1/2 cup Philadelphia Cream Cheese Product
1/4 cup milk
2-2/3 cups hot cooked long-grain brown rice
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Step 1
Heat oil in large skillet on medium-high heat. Add onions, celery and apples; cook 5 to 7 min. or until softened, stirring frequently. Stir in garlic and curry powder; cook 1 min.
Step 2
Add Turkey Stock, turkey and nuts; stir. Bring to boil. Add cream cheese product and milk; cook and stir on medium-low heat 3 min. or until cream cheese is melted and sauce is heated through.
Step 3
Serve turkey mixture over rice.
Kraft Kitchen Tips!
Substitute 25%-less-sodium chicken broth for the Turkey Stock, and/or prepare using roasted chicken.
Special Extra
Garnish with 1 Tbsp. chopped fresh parsley or cilantro before serving.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 8 g
40 %
Cholesterol 85 mg
Sodium 260 mg
11 %
Carbohydrate 51 g
Fibre 6 g
Sugars 9 g
Protein 30 g
Vitamin A
10 %
Vitamin C
10 %
10 %
30 %
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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