West Indian Turkey Curry Recipe
Daily Value: 52%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||242µg||60%|
|Fatty acids, total monounsaturated||14g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
I love to eat all types of curry, but at home I like to use a West Indian curry powder that I find at a Caribbean foods store in Brooklyn, N.Y. The basic difference is that Caribbean curries have cinnamon or allspice and a lot of fenugreek so they are a little sweeter and more mild than Indian or Thai curries.
This recipe is great for using up whatever leftovers you have — fish, chicken, shrimp, lamb or, in this case, turkey— and I usually put in whatever vegetables I have in my fridge, but below I've listed my favorites for a nice, balanced, colorful blend.
- 4 cups chicken broth
- 2 cups shredded turkey meat (I like to use dark meat but white works too)
- 1 cup cauliflower florets
- 1 cup okra, diced into half inch sections (can use frozen)
- 1 cup red pepper, sliced lengthwise
- 1 cup yellow squash, sliced in rounds
- 1/2 cup peas (can use frozen)
- 4 tablespoons West Indian or Caribbean curry powder (You can make your own using this West Indian Curry Powder Recipe.)
- 1 tablespoon olive oil
- 1 cup onions in 1-inch dice
- 2 cloves garlic, crushed
- 1 tablespoon garam masala
- One 15-ounce can coconut milk
In a large stockpot, heat broth to boil then add the vegetables and curry powder, reduce to a simmer, and cover.
Meanwhile, heat the oil and sauté onions and garlic with the garam masala then add to the stockpot. Cook all ingredients together until vegetables are nearly cooked through. Then add the turkey meat and coconut milk. Cover and simmer on low heat for another 10 minutes. Serve over rice.
Total time: 35 minutesServings: 2
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