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One Pot Turkey Curry

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  • Prep 10 min
  • Total 45 min
  • Servings 4

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

Good Life Eats
May 21, 2015

Ingredients

1
tablespoon canola oil
1 1/2
pounds shredded or cubed leftover, cooked turkey
1
large yellow onion, halved and cut into strips
1
tablespoon fresh grated ginger
2
teaspoons minced garlic
1 1/2
tablespoons yellow curry powder - adjust for heat preferences
1
cup vegetable or chicken broth
4
large carrots, sliced 1/3 inch thick
3
large red skinned potatoes, cut into 1 inch chunks (about 2 cups)
14
ounces coconut milk
1
(14.5 ounce) can Muir Glen™ organic diced tomatoes
1/2
teaspoon salt, or to taste
1/4
teaspoon pepper

Steps

Hide Images
  • 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.
 

Nutrition Information

 No nutrition information available for this recipe

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