Turkey And Sweet Potato Curry Food

TURKEY AND SWEET POTATO CURRY

Steps:

• In a blender, combine shallots, ginger, garlic, curry powder, and 1/3 cup water; blend until smooth.
• Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add shallot mixture; cook, stirring frequently, until starting to darken, 3 to 5 minutes. Add sweet potatoes; cook, stirring frequently, until starting to brown, 2 to 3 minutes.
• Add okra and 3 cups water. Bring to a boil; reduce heat to medium, and simmer until potatoes are tender, 8 to 10 minutes. Stir in turkey, and cook until just opaque throughout, 3 to 4 minutes. Season with salt and pepper.

TURKEY AND SWEET POTATO CURRY

Steps:

• Combine the shallots, ginger, garlic, curry powder and 1/3 c water in a blender; blend until smooth.
• On medium high heat, heat the oil in a Dutch oven.
• Pour in the shallot mixture and, stirring frequently, cook about 3-5 minutes or until the mixture starts to darken.
• Add in the potatoes, continuing to stir frequently.
• Cook 2-3 minutes, or until the potatoes start to brown.
• Add the okra and 3c water; bring to a boil.
• Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are tender.
• Add in the turkey and cook 3-4 minutes more (the turkey should be opaque throughout when done).
• Season with salt and freshly ground pepper.

BEEF & SWEET POTATO CURRY

Steps:

• In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
• Add onion, garlic and ginger and saute 3 minute
• Add the beef mix and spices and saute 5 minute
• Add the water, cover and simmer until beef tender.
• Add potatoes and simmer another 20 minute.
• Serve over top of rice or as a stew with Nana bread.
• Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking) when adding the sweet potatoes.

GROUND TURKEY, SWEET POTATO & PEA CURRY

Steps:

• In a large saucepan, heat the ghee/oil over medium-high heat. Saute the onion, pepper and garlic for 3-5 minutes, or until the onion has softened.
• Add the salt, turmeric, cinnamon, cumin, cardamom, chili powder, & ginger and combine well. Saute for 1 minute.
• Add the ground turkey & stir well. Cook until meat is browned (about 3-5 minutes).
• Add the sweet potato, coconut milk, 1/2 cup water, tomato paste and sugar. Stir well & bring to a boil, then lower heat & simmer for 20 minutes, or until the sweet potatoes are cooked through. Add the other 1/2 cup water if too much liquid gets cooked off to your liking.
• Add the peas and garam masala, and cook just a bit more until the peas are warm. Add salt & pepper if desired; serve.

CURRIED TURKEY, APPLE AND SWEET POTATO SOUP

Steps:

• In a small bowl, soak the raisins in the beer and set aside.
• Heat the oil in a saute pan over medium high heat. Add the turkey legs and saute until they start to brown and are beginning to cook through. Remove from the pan and set aside in a bowl.
• Add the butter to the pan, and when bubbly, add the onion and saute until translucent. Be sure to scrape up any of the brown bits on the bottom of th pan and stir them inches.
• Add the diced apples and saute until softened, 3 to 4 minutes.
• Sprinkle the curry powder over top and reduce the heat to medium low.
• cover the pan and continue to cook for 8 minutes.
• Stir in the ginger and cook for 2 minutes longer.
• Drain the raisins, reserving the beer and the raisins.
• Sprinkle the flour over the apple mixture and cook over low heat 1 minute.
• Slowly add the reserved beer to the pan, stirring to smooth any lumps. Cook for 5 minutes until hot and smooth.
• Add the raisins and transfer the mixture to a food processor and whirl until smooth.
• Place the chicken stock, apple cider, cinnamon stick and soy sauce in a large stock pot over medium high heat. Add the reserved turkey legs. Bring to a boil; then, turn down the heat and simmer partially covered, until the meat is cooked through, approximately 20 minutes. Retrieve the legs and, when cool enough to handle, remove the meat from the bones and dice into small pieces and set aside.
• Add the diced sweet potato to the stock pot and cook until the potatoes are tender, approximately 30 minutes.
• Remove the cinnamon stick from the stock and stir in the apple puree. Season with salt and pepper. Add a little more apple cider to sweeten if you like.
• Add the diced turkey and simmer over low heat to make the flavours blend.
• Serve hot.