cubanstyleturkeyI try to eat healthy – for the most part. I mean every now and then my sister-friend, Diane, will make her famously, delicious vegan (yes, I said vegan) chocolate chip cookies and it’s impossible for me to have just one. I’m allergic to dairy so I can’t have your typical cake, donuts, cookies, brownies, mac and cheese, most pasta and all that other yummy stuff that people eat. My diet consists of fruit, veggies, fish, apple chips and rice. As you can imagine, it’s kind of hard to feed me. My husband, however, always manages to come up with something tasty, dairy-free and healthy. Last night, he made this delicious Cuban style curried turkey. Check out his recipe below.

Cuban Style Curried Turkey

4 tablespoons of all-purpose flour

1 teaspoon of salt

1/2 teaspoon of black pepper

2 pounds of turkey breast, cut into 1-inch cubes

4 tablespoons of vegetable oil (to brown the turkey in a pan on the stove)

2 small chopped onions

2 cloves of minced garlic

14 ounces of diced tomatoes

2 cans (15 ounces) of black beans, rinsed and drained

1 cup of chicken broth

2/3 cups of raisins

1/2 teaspoon of curry powder

1/4 teaspoon red pepper flakes

2 tablespoons of lime juice

2 tablespoons minced fresh cilantro

2 tablespoons minced green onion

4 cups of cooked rice


  1. Combine flour, salt and pepper in large resealable  food storage bag. Add turkey; shake well to coat. Heat 2 tablespoons of oil in a large skillet over medium heat and brown turkey on all sides. Transfer turkey to a crock pot.
  2. Heat remaining 2 tablespoons of oil in same skillet. Add onions; cook over medium heat for 3 minutes or until golden. Stir in garlic and cook for 30 seconds. Transfer to crock pot.
  3. Put remaining ingredients into crock pot. Cover and cook on low for an hour and a half.

Simple and delicious!