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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and curry powder and cook, stirring, until the onion is softened, about 5 minutes. Add the turkey and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the cheese (and optional peas) until blended. Remove from the heat and stir in the yogurt, lemon peel and lemon juice; set aside. | 2. In a small bowl, mix the tomato, parsley and remaining 1/4 cup olive oil; season with salt and pepper. | 3. Place a warm pita on each plate, top with the turkey curry and tomato salad and fold over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
turkey	1	lb	ground	648.2681	0.5893	98.1016	25.5681
feta	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
plain yogurt	1	cup		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
tomato	1		chopped	32.76	7.0798	1.6016	0.364
flat leaf parsley	1/4	cup	chopped	-	-	-	-
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
pita bread	4		warmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.