Easy Leftover Turkey Curry Food
LEFTOVER TURKEY CURRY
Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
- Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.
TURKEY CURRY
Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
- Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium
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- Chop and fry the onion gently with a pinch of salt, until it is transparent. Crush and add the garlic, and cook for a couple of minutes.
- Add the spices and flour along with the roast turkey. Then turn the meat until it is coated. Fry for about two minutes, until the spices lose their 'rawness' and the taste of flour is cooked out.
- Add a spoonful of stock, and stir to make a smooth paste. Then add the remainder of the stock slowly, stirring to keep it smooth.
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