30-Minute Turkey Curry with Naan and Rice Pudding

Virtually all vegetables do well in a curry, so use whatever you harvest from the back garden or the farmers’ market, cooking the firmer veggies first and adding more tender ones (zucchini, kale) later on. A big pot of extra rice will leave enough for a batch of creamy rice pudding to simmer while you eat dinner.

Ingredients

Curry

canola or olive oil, for cooking
1 onion, peeled, halved and thinly sliced
2 garlic cloves, crushed
1 tbsp (15 ml) grated fresh ginger
1 small red pepper, seeded and diced
1 cup (250 ml) cauliflower florets or diced zucchini
2–3 cups (500–750 ml) chopped leftover turkey (about 8 oz.)
1 tomato, chopped
2–3 tsp (10–15 ml) curry paste
1/2 tsp (2 ml) ground cumin
1 14 oz can (398 ml) coconut milk (regular or light)
salt, to taste
2–4 tbsp (30–60 ml) mango chutney (optional)
1–2 cups (250–500 ml) loosely packed
fresh spinach, chard or kale, chopped (remove any tough stems)
chopped peanuts or cilantro, for garnish (optional)
3 packaged naan breads (optional)

2 cups (500 ml) long grain basmati rice

Rice Pudding

2 cups (500 ml) long grain basmati rice
1 cup (250 ml) milk (or a combination of coconut and regular milk)
3 tbsp (45 ml) sugar (or to taste)
1 tsp (5 ml) grated orange zest (optional)
1 tsp (5 ml) vanilla or coconut extract
1/4 cup (60 ml) chopped pistachios

Directions

Cook basmati rice according to package instructions.

While rice is cooking, set a large skillet over medium-high heat. Add a drizzle of oil and sauté the onion for two to three minutes, until soft. Add the garlic and ginger and cook for another minute. Stir in the curry paste.

Add the red pepper and cauliflower, and cook for a few minutes, until the veggies soften and start to turn golden on the edges. Add the turkey and tomato along with the curry paste, cumin, coconut milk and a big pinch of salt. Bring the mixture to a simmer. Stir in the chutney, if you’re using it, and cook for about five more minutes, until the sauce thickens and the vegetables are tender. Meanwhile wrap the naan in foil and warm in a 300˚F oven.

Stir in the spinach and cook just until it wilts (about a minute). Serve immediately over rice (leaving about half in the pot) with chopped peanuts and/or cilantro sprinkled on top.

To the leftover rice add the milk, sugar and orange zest. Bring to a simmer, reduce the heat and let cook, stirring occasionally, as you eat dinner. Cook to your desired consistency (add milk to loosen, or a splash of cream to make it richer ). When the thickness is to your liking, stir in the vanilla, divide into bowls and sprinkle with pistachios. Serve warm.

Serves 6.

Per serving (not including naan)

500 calories, 17.9 g fat (13.5 g saturated fat, 2.9 g monounsaturated fat, 1.4 g polyunsaturated fat), 19 mg cholesterol, 68.3 g carbohydrate, 15.9 g protein, 3.3 g fibre.

 

Originally published in ParentsCanada magazine, October 2014.