– recipe and photo courtesy Foodland Ontario; foodlandontario.ca
Turkey Vegetable Curry
This mild green curry lends itself very well to the rich roasted turkey when combined with some fresh vegetables and light coconut milk. Serve over rice.
2 tsp vegetable oil
3 cloves Ontario garlic, minced
2 Ontario leeks (white and light green parts), thinly sliced
1 tbsp grated fresh gingerroot
1 can light coconut milk
2 tbsp Thai green curry paste
½ tsp salt
2 cups cubed Ontario butternut squash
2 Ontario carrots, peeled and sliced
3 cups cubed cooked Ontario turkey
1 tbsp fresh lime juice
2 tbsp chopped fresh Ontario parsley
Fresh Ontario parsley sprigs
In large nonstick skillet, heat oil over medium heat. Stir-fry garlic, leeks and ginger for two minutes.
Stir in coconut milk, curry paste and salt until combined. Add squash and carrots and bring to simmer. Cover, reduce heat and simmer, stirring once, until vegetables are tender, about 20 minutes.
Add turkey and lime juice and simmer until hot, about five minutes. Stir in chopped parsley. Garnish with parsley sprig.