Turkey curry

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 348, total fat 17 G., saturated fats 8 G., proteins 28 G., carbohydrates 23 G., fiber 5 G., cholesterol 80 mg, sodium 962 mg, sugar 8 G.

This aromatic and warming turkey curry can be enjoyed as a thick soup or with rice as a side dish. It's made with leftover roast turkey and a host of vegetables and spices, including curry powder and ginger. A touch of heavy cream helps thicken it and gives it a velvety texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. coconut oil
1 onion, diced
5 cm ginger root, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch) + extra chopped fresh cilantro for serving
1 tbsp tomato paste
2 tsp curry powder
1 tsp ground cumin
0.5 tsp ground coriander
1/4 tsp cayenne pepper
1 can (800 g) of canned whole tomatoes
1.5 cups turkey or chicken broth
220 g potatoes, peeled and cut into 1 cm cubes.
3 cups diced cooked turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tbsp lime juice (from 2 limes)
Rice for serving, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, potato, peas, ginger root, tomatoes, cream, coriander, cumin, ground cayenne pepper, curry

Cooking the dish according to the recipe:

Heat a large Dutch oven or heavy-bottomed saucepan over medium heat. Add the coconut oil and swirl it until it melts and coats the bottom of the pan. Add the onion, ginger, garlic, cilantro stems, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander, and cayenne pepper and stir. Add the tomatoes, broth, and potatoes to the pan. Bring to a boil, then reduce the heat to low, cover, and simmer until the potatoes are very tender, about 25 minutes.

Add the turkey and peas to the pan and cook until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
Ladle the curry into bowls and garnish with chopped cilantro. Serve with rice, if desired.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Soups / Thick soups and stews / / Turkey dishes / Turkey meat / Food Network - recipes

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