Turkey Curry

Turkey Curry (Serves 4 at 5 points a piece)

Ingredients

1 cup sliced celery
1/2 cup sliced carrots
1 cup fat-free milk, divided
2 tblsp cornstarch
3/4 cup reduced-sodium chicken broth
2 tblsp dried minced onion
1/2 teaspoon garlic powder
1 to 4 teaspoons curry powder
2 cups diced cooked turkey or chicken

Directions:

Lightly coat a skillet with nonstick cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. Pour over vegetables in skillet. Add onion, garlic powder and curry powder. Cook and stir over medium heat for 4-5 minutes or until mixture thickens and bubbles. Add turkey; cook and stir until heated through.

I served this with about 1/2 cup of rice making it 7 points. I also only added about 2 1/2 teaspoons of curry powder to the dish. I thought it had the right amount of curry taste with that. You can always add more or less to your liking.

I'm a huge curry fan. I can't get enough of the stuff. This dish had a good flavor of curry, and I loved the celery and carrots in it. It was also very filling. I like making worldly dishes. It's a nice change instead of the same typical flavorings that I always use.