Quick Fix: Spice up turkey leftovers with veggies and rice

Add a little curry powder to roasted turkey and cooked vegetables to transform Thanksgiving leftovers into a fun, tasty dinner.

I've used green beans in this recipe, but you can add any cooked vegetables you have on hand. Rice goes well with the curry sauce, but if you have leftover potatoes, serve those instead.

For this quick meal, I used supermarket curry powder. Prepared curry powder doesn't really exist in India; good cooks prefer to make their own blend using fresh ingredients. The curry powder found in the market should be used within three to four months. After that, it loses flavor.

Tips: A golden delicious apple can be used instead of the Granny Smith. Add another 1⁄4 teaspoon curry powder if you like it spicy hot.

• CURRIED TURKEY

2 teaspoons canola oil

1⁄2 tablespoon curry powder

1 cup frozen diced onion

1 teaspoon minced garlic (1 clove)

1 Granny Smith apple, cored and cubed (about 11⁄2 cups)

1 tablespoon flour

1 cup fat-free, low-sodium chicken broth

3/4 pound cooked turkey breast, cut into 1⁄2- to 1-inch pieces (about 13⁄4 cups)

2 cups leftover green beans (or other vegetable)

1/4 cup raisins

1 medium tomato cut into small wedges

1/4 cup plain nonfat yogurt

1 teaspoon ground cinnamon

Salt and freshly ground pepper

Procedure

Heat oil in a large nonstick skillet over medium-high heat. Add the curry powder, onion, garlic and apple. Sauté two minutes. Sprinkle in the flour and stir until absorbed, about 30 seconds. Add the broth and simmer until thickened, two minutes. Stir in the turkey, green beans, raisins and tomatoes. Simmer two to three minutes, until hot.

Remove from heat and stir in yogurt, cinnamon and salt and pepper to taste. Makes two servings.