Turkey Curry with Pureed Yams Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Boneless dark turkey meat1 1⁄4 Pound, skinned and cut into 1-inch cubes
 Unsalted butter3 Tablespoon
 Yams2 Small, peeled and cut into 1/2-inch cubes
 Onions2 Medium, finely chopped
 Stalk celery1 , finely chopped
 Garlic2 Clove (10 gm), finely chopped
 Grated ginger/1/4 teaspoon ground ginger1⁄2 Teaspoon
 Thyme/1/8 teaspoon dried thyme leaves1⁄2 Teaspoon
 Curry powder2 Tablespoon
 Lemon juice5 Tablespoon
 Salt1⁄4 Teaspoon
 Ground black pepper To Taste
 Turkey stock/Chicken stock3 Cup (48 tbs), unsalted
 Golden raisins1 Cup (16 tbs)
 Green peas1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 369 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 4.1 g20.4%

Trans Fat 0 g

Cholesterol 74.5 mg

Sodium 406.9 mg17%

Total Carbohydrates 51 g17.1%

Dietary Fiber 7.5 g30%

Sugars 21.4 g

Protein 30 g59.3%

Vitamin A 10.9% Vitamin C 53.2%

Calcium 8% Iron 19.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In an medium size saucepan,
2. Bring 4 cups of water to a boil. Add the turkey to the boiling water and blanch for 1 minute and drain.

MAKING
1. Place a large, heavy-bottomed skillet, over medium heat and melt half of the butter.
2. When the butter starts frothing, add diced yams and cook them for 25 minutes, sautéing frequently, until they are tender and lightly browned.
3. Transfer the cooked yams to a food processor or blender and puree the yams to a smooth consistency sauce. Empty into a bowl and keep aside
4. In the same skillet, over medium-low heat, melt the remaining 4 1/2 teaspoons butter.
5. Add the onions, celery, garlic, ginger and thyme and sauté for 15 minutes, until the onions are soft and begin to brown.
6. Add the blanched diced turkey, curry powder, lemon juice, salt and pepper. Mix to combine well.
7. Pour in the stock, stir and cover the pan. Reduce the heat and simmer the curry for 45 minutes.
8. Add the raisins and the yam puree, stir to blend in.
9. Cover and cook for another 30 minutes, stirring occasionally, till the turkey is tender.
10. Add the peas to the curry and cook for 5 minutes more.

SERVING
11. Ladle the curry over a bed of steamed rice or serve in soup plates accompanied by bread.
12. Garnish with curry with ginger juliennes.
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