Turkey Curry with Summer Squash Saute

2 tbsp. margarine
2 Golden Delicious apple, peeled and finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
1 tbsp. curry powder
1/2 tsp. salt
1/4 teaspoon ground red pepper
1/2 cup milk
2 tbsp. cornstarch
2 cups chicken broth
1 lb. cooked turkey breast, chopped
1½ tbsp. fresh lemon juice

Melt margarine in a large Dutch oven over medium-low heat. Add apple, onion,
and garlic to pan. Cover and cook 12 minutes or until onion is tender. Add
curry powder, salt, and red pepper to pan. Combine milk and cornstarch
in a small bowl, stirring with a whisk; add to pan. Stir in broth. Reduce
heat, and cook 4 minutes or until slightly thickened, stirring constantly.
Add turkey and juice to pan; cook 5 minutes or until turkey is thoroughly heated.

Summer Squash Sauté:
2 tbsp. margarine
3 cups julienne cut zucchini
3 cups julienne cut yellow squash
1 cup red bell pepper strips
1 cup vertically sliced onion
½ tsp. salt
2 tbsp. chopped fresh cilantro

Melt margarine in a large nonstick skillet over medium high heat. Add
zucchini, squash, pepper strips, onion and salt; sauté 5 minutes.
Remove from heat, and sprinkle with cilantro.

Serve along with Basmati rice