ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Steps:
- Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
TURKEY CURRY DINNER
Here's a more exotic option for leftover turkey: Mix it with store-bought simmer sauce for an Indian-inspired dinner that comes together in less than 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Combine turkey meat and simmer sauce in a saucepan. Simmer, stirring occasionally, just until heated through. Serve over rice with some of the toppings and condiments listed.
TURKEY CURRY
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
TURKEY AND SPINACH CURRY
With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it with, though I could imagine it over leftover stuffing) takes less than a half hour, not much longer than sandwiches.
Provided by Mark Bittman
Categories easy, quick
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
- Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
- Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams
QUICK TURKEY CURRY
Categories Fruit Juice Ginger Onion Rice turkey Sauté Quick & Easy Apple Curry Cilantro Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.
TURKEY CURRY
Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
- Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium
CONDIMENTS TO SERVE WITH CURRY RECIPE - (4/5)
Provided by Loish
Number Of Ingredients 6
Steps:
- SERVE INDIVIDUALLY SO PEOPLE CAN TAKE WHAT THEY PREFER
TURKEY CURRY WITH CONDIMENTS
Number Of Ingredients 23
Steps:
- In small bowl, marinate turkey with sherry or vermouth, turning occasionally, for 1 hour. Heat butter in large heavy skillet. Add onion, apple, celery, and garlic sauté, stirring, for 10 minutes. Add flour and curry powder cook, stirring constantly, for 3 minutes. Stir in brown sugar and broth. Cook 10 minutes, stirring, until thickened. Taste for salt and pepper add turkey and wine mixture and heat through. Serve over cooked rice with a selection of the following condiments:
Nutrition Facts : Nutritional Facts Serves
TURKEY CURRY
I'm always looking for new and interesting ways to use leftover turkey-especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. -Martha Balser, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.
Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 235mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
INDIAN TURKEY CURRY
Make and share this Indian Turkey Curry recipe from Food.com.
Provided by lazyme
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan cook the onion and celery in margarine/butter.
- blend until tender.
- Stir in the flour and curry powder.
- Add chicken broth, tomato juice, and Worcestershire sauce.
- Cook and stir over medium heat until thickened and bubbly.
- Season with pepper.
- Stir in turkey, heat through and serve over the rice.
- Pass condiments along with entree.
Nutrition Facts : Calories 242.6, Fat 11.8, SaturatedFat 2.8, Cholesterol 53.2, Sodium 512.7, Carbohydrate 9.7, Fiber 1.1, Sugar 2.5, Protein 23.6
TURKEY SLICES WITH CURRY CREAM SAUCE
This is one I found online... it is a great way to use those turkey tenderloins you can buy now in the stores. I tweaked it a little because it had barely any curry powder or much of any spice at all in it originally so if you want it with less curry flavor, feel free to pare it down some. If you like a lot of sauce as we do here, the sauce part doubles easily.
Provided by JanetB-KY
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
- Cut turkey into 1/2 inch slices and keep warm.
- Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
- Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
- Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.
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5/5 (143)Calories 251 per servingCategory Main Course
- Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the onions and the frozen bell peppers. Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. If using fresh peppers, add a splash of water if the pan gets too dry.
- Add the broth. Bring to a boil over high heat, then turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
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