• Leftover Turkey Yellow Curry

    Leftover Turkey Yellow Curry | stupideasypaleo.com

    Stupid Easy Paleo coming atcha from the beautiful city of Glasgow, Scotland! I’m here visiting for 3 weeks, enjoying the chill of winter (even saw the sun yesterday) and enjoying some R & R. Yesterday we had a lovely Christmas dinner, the centerpiece of which was an amazing 7 lb (3 kg) free-range turkey breast that I picked up for $16 on sale at the last minute on the eve of the 25th. It was delicious, but let me cut to the chase: leftover turkey isn’t my favorite thing. Sure, there is the obvious soup or just reheated slices (blech), but I was looking for something different. A quick spin around the local market found me with basic ingredients to make a fine yellow curry. Feel free to vary the veg (I used what was pretty much on hand) and get creative.

    Leftover Turkey Yellow Curry

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 2 small onions
    • 1 carrot
    • 1 parsnip
    • 1 small sweet potato
    • 1 bell pepper
    • Handful of button mushrooms
    • 14 oz can diced tomato
    • 1/2 can full fat coconut milk
    • 2-3 Tbsp curry powder (to taste)
    • 2 cups cooked diced turkey breast
    • Coconut oil or fat of choice

    Instructions

    1. Prep all the veggies by dicing into uniform-sized pieces.
    2. In a large skillet over medium heat, sauté the onion, carrot, parsnip, sweet potato and bell pepper in coconut oil (or other fat of choice). Cook until the veggies begin to soften.
    3. Add mushrooms, diced tomato, coconut milk and curry powder. Simmer for 30 minutes, until the veggies are cooked through.
    4. Taste and add more curry powder if not spicy enough and / or more coconut milk if the sauce is too thick.
    5. Stir in diced turkey to heat through.
    6. Serve with chopped nuts and cilantro on top (for crunch and color). Pouring this over cauliflower rice makes a really hearty, satisfying plate.

    by

    Leftover Turkey Yellow Curry | stupideasypaleo.com
    Leftover Turkey Yellow Curry
    Ingredients
    • 2 small onions
    • 1 carrot
    • 1 parsnip
    • 1 small sweet potato
    • 1 bell pepper
    • Handful of button mushrooms
    • 14 oz can diced tomato
    • 1/2 can full fat [url href=”http://amzn.to/1bJ1vv0″ target=”_blank”]coconut milk[/url]
    • 2-3 Tbsp curry powder (to taste)
    • 2 cups cooked diced turkey breast
    • [url href=”http://amzn.to/16xApPV” target=”_blank”]Coconut oil[/url] or fat of choice
    Instructions
    1. Prep all the veggies by dicing into uniform-sized pieces.
    2. In a large skillet over medium heat, sauté the onion, carrot, parsnip, sweet potato and bell pepper in coconut oil (or other fat of choice). Cook until the veggies begin to soften.
    3. Add mushrooms, diced tomato, coconut milk and curry powder. Simmer for 30 minutes, until the veggies are cooked through.
    4. Taste and add more curry powder if not spicy enough and / or more coconut milk if the sauce is too thick.
    5. Stir in diced turkey to heat through.
    6. Serve with chopped nuts and cilantro on top (for crunch and color). Pouring this over cauliflower rice makes a really hearty, satisfying plate.
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/AmazonBasics-14-Piece-Knife-Set-Block/dp/B00R3Z49G6/ref=sr_1_23?s=home-garden&ie=UTF8&qid=1470350917&sr=1-23&keywords=Knife” target=”_blank”]Knife[/url][br][url href=”https://www.amazon.com/Songmics-Bamboo-Cutting-Chopping-UKAB42Y/dp/B01EZHK6R0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1470350955&sr=1-2-spons&keywords=Cutting+board&psc=1″ target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Simply-Calphalon-Nonstick-Jumbo-Fryer/dp/B001ASBBSG/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1470350980&sr=1-11&keywords=Large+skillet” target=”_blank”]Large skillet[/url][br][url href=”https://www.amazon.com/Precision-Kitchenware-Heavy-Premium-Spatula/dp/B00OGA8QYC/ref=sr_1_23?s=home-garden&ie=UTF8&qid=1470351034&sr=1-23&keywords=Spatula” target=”_blank”]Spatula[/url][br][url href=”https://www.amazon.com/Corelle-Square-6-Piece-Dinner-Splendor/dp/B008T2MUPE/ref=sr_1_19?s=home-garden&ie=UTF8&qid=1470351066&sr=1-19&keywords=Plate” target=”_blank”]Plate[/url]

     

     

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    15 thoughts on “Leftover Turkey Yellow Curry

      1. Hi there, Grace! I usually buy whatever is available (here is the local Sainsbury’s in Glasgow there was only one choice) but if I could get excellent curry powder from my #1 choice, it would be Penzey’s.

    1. Is there anything else non-dairy besides coconut cream that I could use? I don’t tolerate coconut products other than the oil.
      Thanks.

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