Leftover Turkey Curry

  • Take your classically American Thanksgiving leftovers and look to India to create Turkey Curry With Cranberry Chutney. The turkey recipe can also be made as a soup that is perfect for cold fall days.

    Take your classically American Thanksgiving leftovers and look to India to create Turkey Curry With Cranberry Chutney. The turkey recipe can also be made as a soup that is perfect for cold fall days. Associated Press

 
Published11/24/2008 1:45 AM

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

0 Comments
                                                                                                                                                                                                                       
 
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 X in the upper right corner of the comment box. To find our more, read our FAQ.