Saturday, January 5, 2013

Turkey Curry

I had a bunch of leftover carrots from Christmas, so I shredded them up. I also put some of our red pepper paste to good use. You can use all kinds of leftover veggies for this and with chicken if you have that.

Turkey Curry

2 cups cooked turkey, cut up or shredded
1 tsp red pepper paste
1 tbsp curry powder
1 tsp nutmeg
3 carrots, cut into matchsticks
4 cups cooked white rice
1 cup frozen peas
1 tbsp Blood Orange Olive Oil
2 tbsp - 1/4 cup coconut milk or heavy cream
Spicy Curry Sea Salt

Heat the Olive Oil over medium heat in a large pan. Add in the carrots, peas and any other veggies you decide to use. Stir in the red pepper paste and spices and let simmer 5 minutes. Stir occasionally.

Add in the turkey and coconut milk. If you want your sauce to be thicker, add less, thinner add more. Stir to coat everything evenly and simmer 5-10 minutes or until the turkey is heated all the way through.

Serve over rice and garnish with the Spicy Curry Sea Salt.

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