Tuesday, December 7, 2010

Turkey Curry with Carrots and Green Beans

Okay honestly... I stumbled upon this recipe while thumbing through a cookbook. Usually, when I have a cookbook checked out from the library I am hunting for ingredients that I have on hand. But sometimes I just flip through page by page to see if there is something I might want to make once the vegetables come into season or something that might be a good pantry recipe. This usually happens when there is nothing on TV, it's cold outside, and I just want to be quiet. It's usually good times.

So... when I found a recipe in Cooking for Two: 2009 that included leftover turkey and gravy, I knew I had to keep reading. It also said the magic word 'Carrots', because I currently have a small collection I need to use up. Then it said the word that sometimes makes me cringe - curry. Whenever I see curry I always scan to see if we're talking Thai curry or Indian curry. I love Thai curry, could eat that stuff all day long. But I am still warming up to Indian curry. (Thanks to my friend, Joseph - front runner of I Believe in Birmingham, for sending me this fun little link.)

And I am not really sure if it's the taste I don't care for or the lingering smell in my apartment. But I am usually hesitant to try curry dishes. However, I had some leftover turkey and gravy from Thanksgiving. Forced upon me by my family who always cooks too much (don't ask me why we cook a ham and a turkey, we just do!). And I had everything else needed for the recipe, except cilantro. I went sans cilantro this time. I used dried ginger instead of fresh. And even though the recipe specifically said not to use low fat or fat free yogurt, I did. I just put the yogurt in a paper towel lined colander to drain off some extra liquid. I was excited to use some green beans I froze this summer when I was swimming in produce. It's smart to think ahead.

This is an America's Test Kitchen recipe and shame on me for doubting them! It turned out quite yummy - both my room mate and I gobbled it up with no problem. It makes quite a bit of food, but I served it with rice. So now we have a little bit leftover.

How do you use up leftover turkey from holday feasts? Please tell me all about it in the comments section.

Turkey Curry with Carrots and Green Beans
(Serves Two)

2 tablespoons vegetable oil
1 small onion, halved and sliced thin
1 carrot, peeled and sliced 1/4 inch thick
2 tablespoons raisins
4 teaspoons curry powder
2 teaspoons grated or minced fresh ginger
1 cup low-sodium chicken broth
1/2 cup gravy
3 ounces green beans, cut into 2-inch lengths (about 1/2 cup)
10 ounces cooked turkey, shredded (about 2 cups)
1/3 cup plain whole-milk yogurt
2 tablespoons chopped fresh cilantro

1. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, carrot, raisins, curry powder, and 1/2 teaspoon salt and cook until the vegetables are softened, 5 to 7 minutes. Stir in the ginger and cook until fragrant, about 30 seconds.

2. Add the broth, gravy, and green beans. Bring to a simmer, cover, and cook until the green beans are tender and the mixtures has thickened slightly, 8 to 10 minutes. Stir in the turkey and cook until heated through, about 2 minutes. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve.

Nutrition Info:
Calories - 411
Fat - 20q
Fiber - 5g


  1. This was SO good! And where was that YouTube video when you were trying to make Garam Masala?? Lol. By the way, to anyone other than Mandy who may read this, please know that she has an unnatural sensitivity to the smell of curry! It's been several days since she made this, and she STILL says the apartment smells like curry...even though I swear it doesn't. :-)

  2. This makes me think of Bridget Jones's Diary. Bonus points if you know why.