• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
216
Protein:
29
Fat:
5
Carbohydrates:
13
Sodium:
222mg

Credit
Turkey Farmers of Ontario

Serves: 6
Prep Time: 30 mins
Cook Time: 30 mins
TIP: Garam masala is a blend of ground spices that has an intense flavour for this recipe. It can include a variety of peppercorns, cloves, mace, cumin, cardamom and nutmeg to name a few. It has a great blend of sweet and savoury spices to create a warmth in the dish.
  1. In large bowl, whisk together yogurt, ginger, almonds, garam masala, cumin, cinnamon and cloves. Stir in turkey to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. In large non-stick skillet, melt butter over medium heat and cook onion, garlic and cayenne for about 4 minutes or until softened. Add tomatoes and stir to combine. Bring to a gentle boil and stir in turkey mixture and cilantro. Cook, stirring for about 12 minutes or until turkey is no longer pink inside. Ground almond substitution: You can substitute fine dry breadcrumbs or all-purpose flour for the almonds if there is a nut allergy. The almonds help thicken the sauce.

Freezer Friendly: Feel free to freeze any leftovers for up to 2 weeks in individual containers to warm up for an easy dinner or lunch.

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