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Categories:
olive oil onion carrots celery ginger ground turmeric ground cumin ground coriander ground cayenne pepper bay leaf butternut squash broth salt coconut milk lemon juice fresh cilantro
Viewed: 60 - Published at: 3 years agoIngredients
- 2 tbsp olive oil
- half a medium yellow onion - peeled, halved and sliced
- 2 medium carrots - peeled and thinly sliced
- 2 sticks celery - thinly sliced
- 1 tsp finely grated fresh ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cayenne pepper
- 1 bay leaf - torn into half
- 1 cup butternut squash or potatoes - cut into bite-sized cubes
- 2 cups broth (turkey, chicken or vegetable broth)
- salt & black pepper to taste
- 3/4 cup coconut milk
- 2 cups of pulled, cooked turkey strips
- a squeeze of lemon juice
- fresh cilantro, to garnish
Method
- In a skillet or large pot, heat the olive oil over medium heat. Then add in onion, carrot, celery, and ginger and cook for about 5 minutes - stirring constantly - until the vegetables are softened.
- Mix in the broth, spices, and bay leaf, then add in the squash and/or potatoes. Bring to a boil and then simmer over low heat for 10 minutes, or until the squash and potatoes are done.
- Add in the coconut milk, pulled turkey strips, salt & pepper, and lemon juice. Taste and adjust seasoning if necessary. Heat the curry again to almost the boiling point, and then turn fire off and transfer to serving bowls. Garnish with cilantro.
