Has Christmas season begun?
It doesn’t start with the first store opening on the eve of Black Friday. Christmas season only begins when all that leftover Thanksgiving turkey is finally gone from the refrigerator. That may be easier said than done when that same gravy flavored turkey, meal after meal, bores your taste buds into crying out for a change.
A change of seasons calls for a change of flavors. And since this is the season of adding a bit of spice, grab that turmeric, cumin, Kashmiri chili powder, pepper, ginger, and bay leaf from the spice rack and cook up a sweet & spicy Coconut Turkey Curry.
Coconut Turkey Curry is a great way to not only use up all that leftover turkey, but also any leftover broth, as well as veggies like pumpkin, sweet potato, carrots, parsnip, green beans, squash, and Brussels sprouts.
Mix in a cup of creamy coconut milk, a few other veggies, and a squeeze of lemon juice, and you’ll have a warm, flavorful bowl of turkey curry. Serve the dish with steamed rice, flat bread, or thick toast. And when you’re done, the turkey will be gone and Christmas season will officially begin!
Coconut Turkey Curry
Ingredients
- 2 tbsp olive oil
- Half a medium yellow onion – peeled halved and sliced
- 2 medium carrots – peeled and thinly sliced
- 2 sticks celery – thinly sliced
- 1 tsp finely grated fresh ginger
- 1 tsp of Season with Spice’s ground turmeric
- 1/2 tsp of Season with Spice’s ground cumin
- 1/2 tsp of Season with Spice’s ground coriander
- 1/4 tsp Season with Spice’s Kashmiri chili powder
- 1 bay leaf – torn into half
- 1 cup butternut squash or potatoes – cut into bite-sized cubes
- 2 cups broth any leftover turkey, chicken or vegetable broth
- Salt & black pepper to taste
- 3/4 cup coconut milk
- 2 cups of pulled cooked turkey strips
- A squeeze of lemon juice
- Fresh cilantro to garnish
Instructions
- In a skillet or large pot, heat the olive oil over medium heat. Then add in onion, carrot, celery, and ginger and cook for about 5 minutes – stirring constantly – until the vegetables are softened.
- Mix in the broth, spices, and bay leaf, then add in the squash and/or potatoes.
- Bring to a boil and then simmer over low heat for 10 minutes, or until the squash and potatoes are done.
- Add in the coconut milk, pulled turkey strips, salt & pepper, and lemon juice.
- Taste and adjust seasoning if necessary. Heat the curry again to almost the boiling point, and then turn fire off and transfer to serving bowls. Garnish with cilantro.