Turkey Curry over Brown Rice

Makes 4 servings Per serving, including rice: 410 calories, 6 g total fat (1.5 g saturated fat), 56 g carbohydrate, 34 g protein, 6 g dietary fiber, 440 mg sodium.

1 Tbsp. olive oil 1 tsp. unsalted butter 1 large onion, chopped 4 garlic cloves, minced 1 tsp. ginger, peeled and grated 1/2 tsp. chili powder (to taste or optional)* 1 tsp. ground cumin* 1 Tbsp. ground turmeric* 1 tsp. garam masala * 1 tsp. ground coriander* 2 large potatoes (preferably yellow or red) cut into cubes 1 1/2 cups cubed winter squash 1 cup fat-free, reduced-sodium chicken broth Salt and pepper, to taste 1 cup plain fat-free yogurt 1 Tbsp. lemon juice 3 cups cooked and chopped turkey 1/4 cup chopped fresh cilantro 2 cups cooked brown rice, per package directions

*If desired, substitute 2 Tbsp. commercial curry powder for chili powder, turmeric, cumin, garam masala and coriander.

Directions Heat oil and butter in large non-stick casserole pot over medium heat. Add onion. Cook 2 to 3 minutes. Add garlic, ginger, chili powder, cumin, turmeric, garam masala and ground coriander. Cook until onion is soft, being careful not to burn garlic and spices. Add potatoes and squash. Cook 7 to 8 minutes. Add broth and bring to a boil. Season to taste with salt and black pepper. Reduce heat and simmer for 10 to 15 minutes, until potatoes and squash are tender. Stir in yogurt then add lemon juice. Add cooked turkey, fold in and simmer to heat through. Sprinkle with cilantro and serve over brown rice immediately.