Turkey Curry

Makes 10 servings

2/3 cup minced onions

1 cup chopped apples

2 Tbsp. vegetable oil

14 cup flour

1 Tbsp. curry powder

Hot sauce to taste (optional)

1 quart fat-free, reduced-sodium chicken broth

2 cloves garlic, crushed

2 pieces dried gingerroot or 1/2 tsp. powdered ginger

1 sliced large tomato or 1 quart stewed tomatoes, drained (optional)

2 cups diced cooked turkey

1. In a large skillet, heat onions and apples in oil. Cook, covered, until clear, stirring several times.
2. Add flour and curry.
3. Slowly stir in hot sauce (if using) and broth until well-blended. Add garlic, ginger and tomato (if using).
4. Bring to a boil. Cover and simmer for one hour, stirring occasionally.
5. Add meat and cook long enough to heat through.
6. Serve over rice. If you like, you can garnish this dish with sliced green onions, shredded coconut, peanuts, pineapple chunks, raisins or dried cranberries.

Adapted from “Fix-It and Enjoy It Diabetic Cookbook” by Phyllis Pellman Good