Turkey Curry with Cashews Recipe

Turkey Curry with Cashews Recipe

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 stalk celery, thinly sliced
  • 1 apple, cut into bite-size pieces
  • 3 cloves garlic, minced
  • 3 tablespoons curry powder
  • 1/2 cup turkey stock
  • 2 cups chopped leftover roasted turkey
  • 1 cup Back to Nature Sea Salt Roasted Jumbo Cashews
  • 1 (270 g) tub Philadelphia Original Cooking Creme
  • 2 2/3 cups hot cooked long-grain brown rice
  1. Heat oil in large skillet on medium-high heat. Add onions, celery and apples; cook 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in garlic and curry powder; cook and stir 1 min.
  2. Add Turkey Stock, chopped turkey and cashews; stir. Bring to boil. Stir in Cooking Creme; cook on low heat 3 min. or until heated through, stirring frequently.
  3. Serve over rice.
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