We’re so OVER turkey sandwiches! So this year we’re turning up the spice a notch. Yep, you can wave goodbye to dry old turkey and bread, and say HELLO to leftover turkey curry!
This is great for using up whichever leftovers you have; fish, chicken, shrimp, lamb, and obviously turkey! We usually put in whichever vegetables we have left in the fridge, the more colorful the better!
You will need:
1 litre of chicken stock
250g of shredded turkey meat
125g cauliflower florets
125g red pepper, sliced lengthwise
125 butternut squash
60g cup peas (can use frozen)
4 tablespoons of Caribbean curry powder
1 tablespoon olive oil
125g diced onions
2 cloves crushed garlic
1 tablespoon garam masala
1 can of coconut milk
Method:
Boil the chicken broth in a large stock pan
add all vegetables and curry powder
Reduce to a simmer and cover
Meanwhile, heat and saute onions, with garlic and garam masala
When ready, add to the stock pan
Now cook all ingredients together, until the vegetables are almost cooked through
Then add the turkey meat and the coconut milk
Now cover and simmer for about 10 minutes.
Let it cool down a bit... And how about a rum while you wait!?
