When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice.
Ingredients
- 1-1/3 cups chicken broth
- 2 tablespoons curry powder
- 2 tablespoons minced fresh cilantro
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon pepper
- 3 medium carrots, thinly sliced
- 1 medium onion, finely chopped
- 1 package (16 ounces) frozen cauliflower, thawed
- 3 cups chopped cooked turkey
- 1/2 cup mango chutney
- 2 teaspoons all-purpose flour
- 1 cup coconut milk
- 4-1/2 cups hot cooked rice
- additional mango chutney, optional
Instruction
- In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer.
- Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.
