RECIPE DETAILS
Item ID: 1951837
Serving Description: 1 Cup (9.95 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Soups, Beans, Turkey, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1951837
Serving Description: 1 Cup (9.95 oz.)
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Lunch Entree
Attributes: Soups, Beans, Turkey, Gluten Free
Allergens: Milk
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
- Onion: 78%
-
Sweet Potato (cooked, peeled): 80%
Pre-Preparation
-
Drain and rinse garbanzo beans; reserve the liquid.
-
Drain diced tomatoes; reserve the liquid.
-
Wash produce as needed.
-
Small dice onion.
-
Peel and small dice sweet potatoes.
- Medium dice turkey.
Preparation
-
Heat a pot or tilt skillet over medium-high heat and add oil.
-
Sauté onions in oil for 5 to 7 minutes until translucent; do not brown.
-
Add curry powder, garam masala, salt and cook for 1 to 2 minutes until fragrant.
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Add drained diced tomatoes and cook for another 2 minutes.
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Mix chicken base with the reserved garbanzo bean and tomato liquids, then add to the pot.
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Add garbanzo beans, sweet potatoes, turkey and bring to a boil.
-
Reduce to a simmer and cook for 20 to 30 minutes until sweet potatoes are tender; turn off heat.
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Place yogurt in a medium mixing bowl and allow to come to room temperature.
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Temper the yogurt by slowly whisking in several ladles of hot stew.
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Add the tempered yogurt back into the pot and whisk to incorporate.
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Hold hot until service at 140°F or higher.
If shipping to site kitchens for service
Cool the stew according to HACCP procedures using 4-inch hotel pans with 12 lbs 7 oz of stew per pan (20 servings).
Serving
Serving size: 1 cup (9.95 oz)
Suggested serving utensil: ladle or spoodle
Serving Suggestion: Serve with a side of flatbread or another whole grain item
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0.5 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 170.11* kcal |
| Total Fat | 3.88* gm |
| Saturated Fat | 1.69* gm |
| Trans Fat | 0.00* gm |
| Sodium | 433.91* mg |
| Carbohydrates | 20.30* gm |
| Fiber | 4.46* gm |
| Sugars | 6.64* gm |
| Added Sugars | 0.00* gm |
