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
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.