Turkey Curry


* 1 cup sliced celery

* 1/2 cup sliced carrots

* 1 cup fat-free milk, divided

* 2 tablespoons cornstarch

* 3/4 cup reduced-sodium chicken broth

* 2 cups diced cooked turkey or chicken

* 2 tablespoons dried minced onion

* 1/2 teaspoon garlic powder

* 1 to 4 teaspoons curry powder

* Hot cooked rice, optional


* Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth.

* Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; cook until heated through, stirring occasionally. Serve with rice if desired. Yield: 4 servings.