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Curry-Roasted Turkey and Potatoes

4.5 | 2 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Carol Witczak, Tinley Park, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 07, 2023

Honey mustard is the condiment around here, so I wanted a healthy recipe to serve it with. Roasted turkey with a dash of curry fits the bill. —Carol Witczak, Tinley Park, Illinois

TEST KITCHEN APPROVED

Curry-Roasted Turkey and Potatoes

4.5 | 2 Reviews Add your review
Yield:4 servings
Prep:10 min
Cook:20 min
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Ingredients

  • 1 pound Yukon Gold potatoes (about 3 medium), cut into 1/2-inch cubes
  • 2 medium leeks (white portion only), thinly sliced
  • 2 tablespoons canola oil, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon salt, divided
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3/4 teaspoon curry powder
  • 1 package (17.6 ounces) turkey breast cutlets
  • Optional: Minced fresh cilantro or thinly sliced green onions
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Directions

  1. Preheat oven to 450°. Place potatoes and leeks in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to coat. Roast 15 minutes, stirring once.
  2. Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper.
  3. Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place turkey over potato mixture; drizzle with remaining mustard mixture. Roast 6-8 minutes longer or until turkey is no longer pink and potatoes are tender. If desired, sprinkle with cilantro or green onions.

Nutrition Facts

3 ounces cooked turkey with 3/4 cup potato mixture: 393 calories, 9g fat (1g saturated fat), 71mg cholesterol, 582mg sodium, 44g carbohydrate (16g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1-1/2 fat.
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