If you are one of those people who is fed up with having turkey sandwiches made with leftover turkey from Thanksgiving dinner, here is delicious and easy to make Turkey Curry recipe. Yes, I put cooked turkey meat in my curry, and it turned out wonderful! And to compliment the curry instead of rice I served it with quinoa, which has become popular in recent years due to its high nutritional value and versitility; and because I love the fact that it cooks fast and tastes great.
12-14 oz cooked turkey meat, skin removed and cut into bite-size pieces
1 cup chicken or vegetable broth
1 14.5 oz can diced tomatoes, chopped (Save the juice.)
2-3 tbsp light olive or avocado oil
1 medium onion, chopped
1 medium zucchini, chopped
1 large carrot, peeled and chopped
2-3 cloves garlic, minced
½ tsp fresh ginger, grated
½ tsp toasted coriander seeds, ground
2 bay leaves (optional)
2 tbsp curry powder (add another tbsp for medium heat)
1 tbsp tomato paste
salt to taste
1 cup quinoa, rinsed
2 1/2 cups water
salt to taste
1 tbsp coconut oil
Prep and Cook: 35 min Servings: 4-5
Heat the oil in a wok or pan over medium to low heat. Add the onion, and sauté until translucent and slightly golden for 5-8 minutes. Turn the heat to low, and add the garlic, ginger, curry powder, coriander and salt. Stir for 30 seconds, then add the tomato paste. Cook for another 30 seconds.
Add the diced tomatoes with their juice. Stir well and cook covered for 5 minutes. Add the chicken broth, and bring to a boil. Add the bay leaves. Reduce the heat, and add the carrot. Cook for 1o minutes, then add the turkey. Simmer on low for 5-10 minutes. Add the zucchini in final 5 minutes of cooking.
Prep and Cook: 15 min Servings: 4-5
In a medium pan, combine the quinoa, water, and salt. Cover and bring to a boil, then turn the heat to low. Simmer covered for 10-15 minutes or until water is absorbed. Stir in coconut oil.
Serve the curry with quinoa and naan bread.