Turkey Curry in a Hurry
(from kylerhea’s recipe box)
Don’t substitute low-fat or nonfat yogurt here, or the sauce will be too thin and have an off flavor. This recipe is courtesy of our forthcoming Make-Ahead cookbook.
Source: Cook's Illustrated
Serves 4 peopleCategories: THANKSGIVING
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion, sliced thin
- 1/4 cup raisins
- 2 Tbs curry powder
- Table salt
- 4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
- 4 teaspoons grated fresh ginger
- 2 cups vegetables, roasted
- 1 15oz can chickpeas, drained and rinsed
- 1 cup water
- 10 oz shredded cooked turkey (about 2 cups)
- 1 cup frozen green peas
- 1 cup plain whole milk yogurt
- 1/4 cup minced fresh cilantro leaves
Directions
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Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, raisins, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
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Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes more.
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Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.