Leftover Turkey Curry
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.
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