Weekly Recipe: Slow-Cook Curry

Slow-Cook Curry
Serves 4
5 Points value

1 onion, cut into 1/2 inch wedges
3/4 lb all-purpose potatoes, peeled and cut into 1" chunks
1 lb skinless, boneless turkey breast, cut into 1" chunks
1/2 tsp salt
1 1/2 cup low-sodium chicken broth
2 lemongrass stalks, trimmed and finely chopped
2 tsp Thai red or green curry paste
3/4 tsp turmeric
1 (16oz) bag frozen vegetable blend
1/2 cup light coconut milk

Layer the onion, potatoes, and turkey in a slow cooker. Sprinkle with the salt. Mix the broth, lemongrass, curry paste, and turmeric in a small bowl; pour over the turkey and vegetables. Cover and cook until the turkey and potatoes are fork-tender, 4-5 hours on high or 8-10 hours on low.

About 30 minutes before the cooking time is up, stir the vegetable blend and coconut milk into the slow cooker. Cover and cook on high, until the vegetables are crisp-tender, 30 minutes. Serve at once or let cool and transfer to a microwavable container, cover, and refrigerate up to 3 days. To reheat, microwave on high until hot, 3-5 minutes, stirring once halfway through the cooking time.

Per serving: 260 cal, 5g fat, 2g sat fat, 5g fiber, 489mg sodium