Quick Turkey Curry
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
3 tablespoons vegetable oil 1 medium onion, sliced thin¼ cup raisins 2 tablespoons 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, roasted1 (15 ounce) can chickpeas, drained and rinsed1 cup water 10 ounces shredded cooked turkey (about 2 cups)1 cup frozen green peas 1 cup plain whole-milk yogurt ¼ cup minced fresh cilantro leaves
Before You Begin
Don’t substitute low-fat or nonfat yogurt here, or the sauce will be too thin and have an off flavor. This recipe is from our cookbook The Best Make-Ahead Recipe.
Instructions
- 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.
- 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.
- Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.
Yield
Serves 4Ingredients
3 tablespoons vegetable oil
1 medium onion, sliced thin
¼ cup raisins
2 tablespoons 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 (15 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1 cup plain whole-milk yogurt
¼ cup minced fresh cilantro leaves
Ingredients
3 tablespoons vegetable oil
1 medium onion, sliced thin
¼ cup raisins
2 tablespoons 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 (15 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1 cup plain whole-milk yogurt
¼ cup minced fresh cilantro leaves
Ingredients
3 tablespoons vegetable oil
1 medium onion, sliced thin
¼ cup raisins
2 tablespoons 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 (15 ounce) can chickpeas, drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1 cup plain whole-milk yogurt
¼ cup minced fresh cilantro leaves
Before You Begin
Don’t substitute low-fat or nonfat yogurt here, or the sauce will be too thin and have an off flavor. This recipe is from our cookbook The Best Make-Ahead Recipe.
Instructions
- 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.
- 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.
- Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.
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