Turkey Curry | Dorothy Lane Market

Turkey Curry

PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 pkg DLM Harvest Medley Root Veggies
  • 3 Tbsp DLM Extra-Virgin Olive Oil, divided
  • ¼ tsp salt and pepper to taste
  • 1 onion, diced
  • ¼ cup raisins
  • 3 Tbsp DLM Mild Curry Powder
  • 4 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1 15-oz can chickpeas (garbanzo beans), drained
  • 1½ cups water
  • 2 cups cooked turkey, diced
  • 1 cup frozen green peas
  • 1 cup plain full-fat yogurt
  • ½ cup cilantro, for garnish

INSTRUCTIONS

1
Preheat the oven to 400ºF. On a sheet pan drizzle the package of root veggies with 1 Tbsp olive oil, seasoning to taste with salt and pepper. Roast in oven until tender, about 15-20 minutes. Set aside.
2
In a large sauté pan, heat the rest of the oil and add the onion, raisins, and curry powder and cook about 5 minutes or until onion is tender; stir in the garlic and ginger.
3
Add the roasted root vegetables, chickpeas, and 1½ cup water.
4
Bring to a simmer and add the turkey and peas, mixing until combined and heated through.
5
Remove from heat, stir in yogurt, and season again to taste with salt and pepper.
6
Garnish with cilantro if desired. Serve with rice and naan flatbread.

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Turkey Curry

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 25 mins
SERVINGS 4

INGREDIENTS

  • 1 pkg DLM Harvest Medley Root Veggies
  • 3 Tbsp DLM Extra-Virgin Olive Oil, divided
  • ¼ tsp salt and pepper to taste
  • 1 onion, diced
  • ¼ cup raisins
  • 3 Tbsp DLM Mild Curry Powder
  • 4 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1 15-oz can chickpeas (garbanzo beans), drained
  • 1½ cups water
  • 2 cups cooked turkey, diced
  • 1 cup frozen green peas
  • 1 cup plain full-fat yogurt
  • ½ cup cilantro, for garnish

INSTRUCTIONS

1
Preheat the oven to 400ºF. On a sheet pan drizzle the package of root veggies with 1 Tbsp olive oil, seasoning to taste with salt and pepper. Roast in oven until tender, about 15-20 minutes. Set aside.
2
In a large sauté pan, heat the rest of the oil and add the onion, raisins, and curry powder and cook about 5 minutes or until onion is tender; stir in the garlic and ginger.
3
Add the roasted root vegetables, chickpeas, and 1½ cup water.
4
Bring to a simmer and add the turkey and peas, mixing until combined and heated through.
5
Remove from heat, stir in yogurt, and season again to taste with salt and pepper.
6
Garnish with cilantro if desired. Serve with rice and naan flatbread.

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