Turkey Sweet Potato Curry
Recipe and photo contributed by Annelies Zijderveld
Prep Time: 20 minutes Cook Time: 15 minutes
We serve turkey curry spooned over cooked jasmine rice, but also found it equally winsome with chewy rotini noodles. Coconut curry-sauced noodles might become a new tradition. You can also drizzle the sauce over rice as a gravy for a comforting dish. —Annelies Zijderveld
2 teaspoons coconut oil
½ large yellow onion, chopped (about 1 cup)
¼ green bell pepper, chopped (about ¼ cup)
2 tablespoons curry powder
1 teaspoon kosher salt
4 cups (1-inch pieces) cooked white and dark turkey meat
2 cups (1-inch pieces) peeled, cooked sweet potatoes (from 3 small sweet potatoes, see Note from the Test Kitchen)
3 tablespoons dried cranberries
1 (14-ounce) can coconut milk
1 cup water
3 cups cooked hot rice, preferably jasmine, to serve
1 scallion, green part only, snipped with kitchen shears, for garnish
- Place a 3-quart sauté pan over medium heat. Add the coconut oil to the pan and swirl to coat. Add the onion and bell pepper and cook, stirring and shaking the pan for 5 minutes, until they are fragrant and cooked through.
- Sprinkle curry and salt into the pan. Toss to incorporate and cook for 1 more minute, until browned. Add the turkey, cooked sweet potato, and cranberries to the pan and toss to coat.
- Stir in the coconut milk and water, scraping up any browned bits on the bottom. Simmer the curry for 5 minutes.
- Spoon the curry over the rice, garnish with the sliced scallion, and serve immediately.
Note from the Test Kitchen:
- If you don’t have leftover sweet potatoes, this is still a quick and easy dish. Microwave fresh sweet potatoes until you can pierce them easily with a fork, peel, and cut as the recipe specifies.