Wednesday, December 4, 2013

Recipe Ready Turkey Vegetable Curry and a Giveaway Reminder

You may still be staring down some Thanksgiving leftover stragglers. If not, then in a few weeks you'll have a rematch with the leftovers from your Christmas feast. But if any of this involves turkey and sweet potatoes, I've got a quick, easy solution for you!

I had a lot of turkey left after the holiday, 'cause I always roast the biggest one I can find - a 20-pounder, in this case. The oven's on anyway, so why not make a lot of food to feed loved ones, to nibble on for a couple of days, and to freeze? I also made some fabulous mashed sweet potatoes, which I think were my favorite part of the meal.

But as much as I love turkey sandwiches the day after the holiday - some good white bread, a schmear of mayonnaise, some crisp lettuce, and a thick slab of meat - we all know how low my boredom quotient is; it's virtually non-existent. And so, I seek to move beyond the sandwich, no matter how classic it may be.

I took some onion, some Indian spices, a pinch of red pepper flakes for heat, and some of the dark meat that's better suited to cooking than to placing between bread slices. Then I stirred in some leftover yams and - for beautiful, bright color and a boost of nutrition - some of the Bird's Eye Recipe Ready vegetables I'd been given a coupon for, so that I could try them. A splash of coconut milk to enrich it all, and I had a dinner that took maybe 20 minutes to cook but which offered enticing aromatherapy and a vibrantly flavorful dish with an underlying note of sweetness. If I may say so myself, it was stellar!

By the way, while we're talkin' 'bout food: have you entered my giveaway to win a $75 gift card from Whole Foods? If yes, then that's excellent - good luck! If not, why not??? This is free shopping money for holiday gifts and feasting - what's not to love? Click here and enter now!

Turkey Vegetable Curry

2 tablespoons oil
generous pinch of red pepper flakes
1/2 teaspoon cumin seeds
1-1/2 teaspoons curry powder
generous pinch of kosher salt
1 small onion, chopped
2 cups chopped turkey, dark meat preferred
1/2 cup mashed sweet potatoes
1 cup Bird's Eye Primavera Blend Recipe Ready vegetables
1/2 cup coconut milk
rice, for serving

In a large skillet, heat oil over medium heat. Add red pepper flakes, cumin seeds, curry powder, and salt; cook for 1 minute. Add onion and cook 2-3 minutes, stirring occasionally, until starting to soften. Add turkey and cook 2-3 minutes.

Stir in sweet potatoes and vegetables; stir in coconut milk. Cook 2-3 minutes, until sauce is thickened and mixture is heated through. Serve hot, over rice.

Makes 4 servings.


Jenn S said...

Ooohhh.. this makes me wish we had turkey leftovers!!! Sounds like the perfect way to use them up!

Jean | said...

This sounds like a fabulous way to utilize all those leftovers! (I think I already entered the giveaway; can I enter again?! Can you tell I want it?)

judee@gluten Free A-Z said...

although I didn't make a turkey, this recipe looks like it would work with tofu as well.. what a great meal.. yum..

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