Turkey Curry

By Yankee Magazine

Nov 27 2007


3 tablespoons vegetable oil
1 medium onion, sliced thin
1/4 cup raisins
2 tablespoons curry powder
Table salt
4 medium cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
4 teaspoons grated fresh ginger
2 cups vegetables , roasted
1 (15 ounce) can chickpeas , drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1 cup plain whole-milk yogurt
1/4 cup minced fresh cilantro leaves


Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, raisins, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.

Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes more.

Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.