One Pot Turkey Curry

A great way to use up leftover Thanksgiving turkey. MORE + LESS -

Good Life Eats

May 21, 2015

tablespoon canola oil

1 1/2

pounds shredded or cubed leftover, cooked turkey

large yellow onion, halved and cut into strips

tablespoon fresh grated ginger

teaspoons minced garlic

1 1/2

tablespoons yellow curry powder - adjust for heat preferences

cup vegetable or chicken broth

large carrots, sliced 1/3 inch thick

large red skinned potatoes, cut into 1 inch chunks (about 2 cups)

ounces coconut milk

(14.5 ounce) can Muir Glen™ organic diced tomatoes

1/2

teaspoon salt, or to taste

1/4

teaspoon pepper

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1

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onion to the pan and sauté for 3-5 minutes, until slightly tender. Add the ginger, garlic, curry powder, and cumin and sauté for another 2 minutes.
2

Pour the broth into the pan and stir, making sure to scrape up any browned bits on the bottom of the pan because they have a lot of flavor.
3

Stir in the coconut milk and potatoes. Let simmer for 5 minutes. Then add the turkey, tomatoes and carrots. Simmer until vegetables reach desired tenderness. Season the stew with salt and pepper to taste, if desired.