Slow Cooker Indian-Spiced Turkey Breast

1. Coat slow cooker bowl with nonstick cooking spray.

2. Place turkey in bottom and pour broth over top.

3. Mix together curry powder, cayenne pepper and salt; sprinkle over turkey.

4. Scatter onion, ginger and cilantro leaves over turkey.

5. Cover and cook on low for 6 hours.

6. Add chickpeas during last 30 minutes of cooking.

7. Remove turkey to a cutting board and cover.

8. Gradually whisk yogurt into slow cooker bowl; stir in chopped cilantro.

9. Allow sauce to heat through.

10. Slice turkey and serve with cooked rice and the yogurt and chickpea sauce.

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Nutrient	Quantity
Total fats	21.1364 g
Protein	156.8398 g
Carbohydrates	207.8865 g
Energy	1635.4019 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.404 g
Water	759.5844 g
Aspartic acid	7.4776 g
Calcium, Ca	780.565 mg
Lutein + zeaxanthin	99.8065 g
Fiber, total dietary	41.2021 g
Fatty acids, total trans-polyenoic 13:0	0.0024 g
Carotene, beta	377.25 g
Niacin	11.6994 mg
Vitamin A, RAE	167.8703 g
Arginine	6.002 g
Riboflavin	1.4105 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0076 g
Fatty acids, total saturated 20:1	0.0012 g
Glutamic acid	11.2781 g
Stigmasterol	0.12 mg
Sodium, Na	945.7264 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1081 g
Total lipid (fat)	21.1364 g
Manganese, Mn	64.5309 mg
Fructose	1.9587 g
Proline	2.6058 g
Fatty acids, total saturated 16:0	2.0281 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	1.5036 g
Choline, total	615.1342 mg
Sugars, total	39.3401 g
Serine	3.155 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.432 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	2.382 mg
Selenium, Se	78.2788 g
Ash	17.0372 g
Fatty acids, total saturated 18:1 undifferentiated	4.7422 g
Pantothenic acid	5.0542 mg
Phenylalanine	3.3676 g
Beta-sitosterol	0.08 mg
Copper, Cu	3.3166 mg
Betaine	1.014 mg
Thiamin	2.0606 mg
Retinol	136.0003 g
Methionine	0.8199 g
Iron, Fe	20.9601 mg
Carbohydrate, by difference	207.8865 g
Phosphorus, P	1676.6526 mg
Folate, total	1779.8221 g
Tocopherol, gamma	0.0345 mg
Fatty acids, total saturated 4:0	0.0004 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Fatty acids, total saturated 22:1 undifferentiated	0.0004 g
Alanine	2.6964 g
Cholesterol	226.6672 mg
Valine	2.6565 g
Fatty acids, total saturated 18:2 undifferentiated	8.1865 g
Glycine	2.6361 g
Carotene, alpha	1.44 g
Glucose (dextrose)	2.9892 g
Fatty acids, total saturated 14:0	0.0638 g
Zinc, Zn	13.4692 mg
Isoleucine	2.6907 g
Fatty acids, total saturated 12:0	0.0048 g
Fatty acids, total polyunsaturated	9.1346 g
Leucine	4.4659 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	1114.969 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	1779.8221 g
Tryptophan	0.6254 g
Vitamin C, total ascorbic acid	26.0988 mg
Phytosterols	24.8735 mg
Galactose	0.0063 g
Fatty acids, total polyunsaturated 18:1 c	0.2623 g
Fatty acids, total saturated 6:0	0.0011 g
Tyrosine	1.5706 g
Vitamin B-12	4.6773 g
Vitamin K (phylloquinone)	43.8072 g
Fatty acids, total saturated	2.5359 g
Histidine	1.7305 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0004 g
Fatty acids, total monounsaturated	4.8527 g
Threonine	2.3432 g
Folate, food	1779.8221 g
Cryptoxanthin, beta	36.214 g
Vitamin E (alpha-tocopherol)	5.8021 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	359.4825 mg
Lysine	4.2152 g
Potassium, K	3733.3955 mg
Cystine	0.8496 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Ginger	2 tablespoons	9.6	2.1324	0.09
Onion	1	60	14.01	0.15
Curry powder	1.5 1/2	9.75	1.6749	0.4203
Brown basmati rice	3 cups	403.4676	0	2.2667
plain yogurt	0.5 cup	0	0	0
cilantro	2 tablespoons	0.92	0.1468	0.0208
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
chicken broth	1 cup	0	0	0
chickpea	1 can	1133.4333	188.7556	18.1109
cilantro leaf	0.25 cup	0.92	0.1468	0.0208
turkey breast half	1	403.4676	0	2.2667