LEFTOVER TURKEY CURRY Repurpose those turkey leftovers with this quick, reheatable dish that infuses your original holiday turkey with a plethora of new tastes and aromas that your family and guests can enjoy whenever they feel hungry with minimal fuss.
Directions: 1. Heat olive oil in a large pan. Add the onion, red bell pepper, zucchini and mushrooms and cook for 3 to 4 minutes. 2. Add the crushed garlic cloves and curry powder and stir while cooking for an additional 2 minutes. 3. Add the leftover turkey, chopped tomatoes, light coconut milk, and two tablespoons of mango chutney. Stir and simmer for 7 minutes. 4. Add the spinach and cook until the spinach has wilted. 5. Serve over rice.
Ingredients:
z 1 tbs. olive oil z 1 onion – sliced thinly z 1 red bell pepper – diced z 1 zucchini – diced z 6 mushrooms – sliced z 3.5 oz. spinach (pre-washed or washed well) z 10.5 oz. leftover turkey – shredded z 3 garlic cloves – crushed z 2 tbs. curry powder z 14 oz. canned chopped tomatoes z 0.75 cups light coconut milk (May be substituted with cream or stock.) z 2 tbs. mango chutney (recipe below)
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