This recipe for Turkey Curry is a standard at our house in the week following Thanksgiving. The original recipe is called, “Turkey Curry in A Hurry,” and it is an exceedingly fast recipe to cook once you have all the ingredients prepped. However, one of the ingredients is roasted root vegetables. There’s no way I’ve found to roast root vegetables in a hurry! I suppose if you also have those leftover from Thanksgiving, that would make it fast. But I never do. If you truly are in a hurry, you can substitute the roasted vegetables with others such as broccoli or cabbage. However, I absolutely love the flavor of this when it has the root vegetables in it, particularly when the mix contains parsnips. So I plan for the roasting of the vegetables in advance so that I have them ready for this. The curry itself can be cooked in 15-20 minutes. Make sure to start cooking the rice before you start the curry! 🙂
Turkey Curry (not so much in a hurry)
adapted over the years by Laura from Cook’s Illustrated
3 T olive oil
1 medium onion, chopped
¼ C raisins
1 T curry powder (depending on the strength of your curry and how hot you want it to be. This much makes a mild curry for us.)
½ tsp salt
Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, raisins, curry powder, and salt and cook until the onions are soft.
4 medium cloves of garlic, minced or through a garlic press
4 tsp grated fresh ginger
Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
2 C cooked chickpeas
2 C roasted root vegetables (such as parsnips, turnips, potatoes, sweet potatoes)
1 C water
2 C shredded cooked turkey
Stir in chickpeas, roasted vegetables, water, and turkey and cook until heated through.
plain whole milk yogurt
salt (to taste)
cooked rice (we like brown jasmine)
Serve over rice with yogurt drizzled on top (I like lots) and extra salt as needed. Enjoy!