Quick, Simple and Delicious Leftover Turkey Curry
Servings: 4 -6
Ingredients
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
- 1 large onion peeled and finely chopped (about 1 1/2 cups)
- 4 garlic cloves peeled and finely chopped
- 1 inch knob of fresh ginger peeled and grated
- 2 tablespoons of your favorite curry powder I like Sun Brand Madras
- 1 cup chicken or turkey stock
- 1 cup heavy cream
- 1 tablespoon honey
- 1/2 cup greek yogurt
- 1 tablespoon lemon or lime juice
- 1/2 cup frozen peas defrosted
- 4 - 5 cups roast turkey or chicken roughly chopped
- 1 - 2 cups of any leftover roasted vegetables brussels sprouts, potatoes, squash
- 1/2 cup flaked almonds toasted
- Fresh cilantro chopped
Instructions
- Heat the oil and butter in a large dutch oven or large skillet on medium heat. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, and curry powder. Cook over a medium heat until the onion is very soft, being careful not to burn the curry.
- Add the stock and the cream and bring to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 5 - 7 minutes, until the sauce is slightly reduced. Stir in the yogurt and the lemon juice. Add the peas, the roasted vegetables and the cooked turkey, fold in and simmer to heat through. Sprinkle with almonds and cilantro and serve immediately.
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