Serves: 4
This leftover turkey curry is a hearty, nourishing dish that transforms yesterday’s turkey into a warming, spiced meal. Infused with fragrant spices, vegetables, and a creamy sauce, it’s rich in protein, vitamins, and fiber. Perfect for a quick, satisfying dinner that feels both comforting and wholesome.
Which traditional Thanksgiving dish was not present at the first Thanksgiving in 1621?
A) Turkey
B) Cranberry sauce
C) Corn
D) Venison
Answer: B) Cranberry Sauce
While cranberries may have been available, sugar was scarce, so sweet cranberry sauce as we know it today wasn't on the table!
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1 Tbsp. olive oil |
1 Tbsp. tomato paste |
1. Heat the olive oil in a large pan.
2. Add the onion and sauté for 3 to 4 minutes over medium heat until softened.
3. Stir in the garlic and ginger and continue to cook for another minute until fragrant. Add the ginger, curry powder, garam masala, coriander, and cinnamon and stir to combine.
4. Add the tomato paste, stock, and coconut milk. Stir to combine, then simmer for 2 to 3 minutes until the curry thickens.
5. Add the turkey and green beans, lower the heat and simmer for 5 minutes until the sauce thickens further and greens beans are heated through.
6. Add the baby spinach to the pan, cover with a lid and simmer for 2 minutes until the spinach wilts.
7. Divide rice among 4 bowls and serve curry over rice or with naan bread if desired. For food safety purposes, enjoy within 2 hours of preparation.
Adapted from: https://skinnyspatula.com/leftover-turkey-curry/