Speedy Turkey and Root Vegetable Curry
A quick and flavorful curry featuring tender turkey thighs and seasonal root vegetables simmered in a spiced coconut milk sauce. Perfect for a warming autumn lunch.
Ingredients
- Onion100 g
- Garlic20 g
- Carrot150 g
- Coconut Milk200 ml
- Oil8 ml
- Salt1 g
- Pepper1 g
- Turkey Thighs400 g
- Ginger10 g
- Potato200 g
- Curry Powder20 g
Instructions
- 1Step 1
Dice the turkey thighs into bite-sized pieces. Roughly chop the onion. Mince the garlic and ginger. Peel and chop the carrot and potato into small cubes. (8 minutes)
- 2Step 2
Heat half of the oil (4ml) in a pot or deep pan over medium-high heat. Add the turkey pieces and sear until browned on all sides, about 4 minutes. Remove the turkey from the pot and set aside.
- 3Step 3
Add the remaining oil (4ml) to the pot. Add the chopped onion, garlic, and ginger. Sauté until fragrant, about 2 minutes. Add the chopped carrot and potato and curry powder and cook for another 2 minutes, stirring. (Total sauté time 4 minutes)
- 4Step 4
Return the turkey to the pot. Pour in the coconut milk and add enough water or broth to just cover the ingredients. Bring to a simmer, then reduce heat, cover, and simmer until the vegetables are tender and the turkey is cooked through, about 10 minutes. Season with salt and pepper to taste.
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