Leftover Turkey Curry

2 tablespoons olive oil

1 large yellow onion, diced

4 cloves garlic, minced

1 tablespoon mild curry powder

4 cups leftover vegetables (such as green beans, peas, carrots or parsnips), roughly chopped

3 cups chopped cooked turkey

1 can (15 ounces) coconut milk (lite or regular)

Salt and ground black pepper, to taste

In a large skillet over medium-high heat, combine the oil, onion, garlic and curry powder; saute for 5 minutes, or until the onion begins to soften. Add the vegetables and toss to coat with the curry powder mixture.

Add the turkey and coconut milk, then bring to a simmer. Heat until warmed through, then season with salt and pepper. Serve with rice, flatbread or mashed potatoes, and warm cranberry chutney.

Serves six.

Associated Press

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