Turkey and Chickpea Curry Recipe
This small-batch coconut turkey and chickpea curry recipe is your answer. Injust 25 minutes, you’ll transform your leftovers and fridge staples into awarmly spiced, satisfying meal perfect for two.
Servings: 3 servings
Ingredients
Curry Ingredients:
- 1 tablespoonspeanut oil
- 1 shallot chopped
- 1 cloves garlic minced
- 2 teaspoons minced fresh ginger
- ½ teaspoon ground cumin
- ½ teaspoon ground curry powder
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne pepper or to taste
- 1 can coconut milk
- ½ teaspoon roasted chicken Better Than Bullion
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup canned chickpeas rinse and drain (labeled as garbanzo beans)
- ¼ pound fresh baby spinach trimmed of thick stems, washed and roughly chopped
- 1 cup leftover turkey white or dark meat or a combination roughly chopped or buy oven roasted turkey meat from the deli and ask them to cut ¼ lb into one thick slice, then rough chop at home.
- Freshly chopped cilantro for garnish
For Rice:
- 1 cup short grain sticky rice or sushi rice
- 2 teaspoons brown sugar
- 1 tablespoon soy sauce or tamari
Instructions
- Cook Your Rice. Rinse your rice in a sieve until the water runs clear. Toss it in a saucepan with 2¼ cups of water, bring it to a boil, then cover and let it simmer on low for about 15 minutes. Once it’s done, take it off the heat, fluff it with a fork, and stir in some brown sugar and fish sauce. Cover it back up and let it sit for 10 minutes.
- Sauté Your Aromatics and Spices. In a wok skillet or Dutch oven heat a bit of oil over medium-high heat. Add shallot, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, curry, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
- Build the Sauce. Add coconut milk, chicken bouillon, ¼ cup water, fish sauce and sugar; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes.
- Add chickpeas, spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve. Too spicy? Add more brown sugar. Need a bit more flavor depth? Add a bit more fish sauce.
- Serve over rice or leftover stuffing or mashed potatoes.
Video
Notes
Notes: Sticky rice comes in both short- and long-grain varieties. This recipe uses short-grain sticky rice, which is sometimes also labeled sushi rice. You can find it in most supermarkets and at Asian markets and online. Of course, if you have only long grain rice in your pantry use that!