Makes six to eight servings
- 1 tbs. coconut oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 tbs. minced gingerroot
- 4 cloves garlic, minced
- 1 to 2 jalapeño peppers, minced
- 1 tbs. cumin seeds
- 1 tbs. ground coriander
- 2 tsp. ground turmeric
- 1/8 tsp. ground cloves
- ¼ tsp. ground cardamom
- 1 cup diced tomato
- 4 cups small cauliflower florets 4 cups Savoy cabbage, cut into 1-inch-square pieces
- 2 cups turkey stock
- 1½ cups pulled, cooked turkey meat
- 1½ cups frozen peas
- Salt to taste
- Fresh cilantro, chopped
In a large Dutch oven or saucepan, heat the coconut oil over medium heat. Add the onion, ginger, garlic, jalapeños and cumin seeds. Sauté about five minutes, while stirring, and then add the coriander, turmeric, cloves and cardamom. Stir while continuing to cook over low heat, about three to five minutes. Add tomato and stir while cooking over low heat for five to six minutes. Increase heat, add cauliflower and sauté for two to three minutes. Then add cabbage and sauté for one more minute. Add turkey stock and bring to a simmer. Add turkey meat and peas, and continue cooking to heat through. Season with salt to taste and garnish with cilantro.
Carrot-Ginger Yogurt Sauce
Makes 2 cups
- 2 cups grated carrot
- ¼ tsp. salt
- 1 tsp. coconut oil or ghee/clarified butter
- 1 tsp. black mustard seeds or whole cumin seeds
- 2 tsp. grated fresh ginger root
- 1 cup plain Greek yogurt
Place grated carrots in a bowl and toss with salt. Heat coconut oil in a small sauté pan and add black mustard seeds. Toast while stirring until they begin to “pop.” You may want to cover with a lid so the mustard seeds don’t fly out of the pan. Add seeds to the carrots, and stir in the ginger root and yogurt until mixed well. Store in the refrigerator until ready to serve.
*Eat this carrot-ginger yogurt sauce with your turkey curry for added goodness!