This leftover turkey curry is the perfect way to use up holiday leftovers - plus it is dairy free and gluten free!
Add the diced tomatoes, chicken broth, coconut milk, curry powder, salt, and pepper. Simmer on low heat for 15-20 minutes, or until the sweet potatoes are tender and the sauce has reduced a bit.
This recipe makes 4-6 servings.
Nutrition analysis (approximate per serving, assumes 1/4 of recipe + 1/2 cup cooked white rice): 497 calories, 16 g fat, 9 g saturated fat, 520 mg sodium, 43.5 g carbohydrate, 6 g fiber, 10 g sugar, 43 g protein