Leftover Turkey Curry
Serves 6 -8
- 1 lb dried pasta, penne or fusilli work well
- 3 cups broccoli, diced
- 2 tbsp butter
- 2 tbsp flour
- 1 medium onion, diced
- 1/2 inch fresh ginger, grated
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 tsp curry powder (or more if you like)
- 1 tsp fenugreek
- Salt and pepper to taste
- 2 cups diced leftover turkey or chicken
- 8 frozen cilantro cubes or 1/4 cup fresh, finely chopped
- Cook pasta according to package instructions. Add broccoli in for the last 4 minutes
- When pasta is cooked, drain and set aside
- Heat butter in empty pasta pot
- Saute onions until soft, 3 - 5 minutes
- Add ginger and garlic and cook 30 seconds
- Add flour and whisk for 30 seconds
- Add chicken broth a little at a time, whisking until incorporated and thickened
- Add curry and fenugreek
- Add salt and pepper to taste
- Toss in turkey and heat through
- Add pasta, broccoli and cilantro and fold in until blended.
**A couple of notes.
If you don't have fenugreek then don't worry, turmeric would be nice too but just plain curry powder does just fine.
The cilantro cubes I speak of are the frozen packs you can find in the produce section. You can also use the tube of cilantro, just give a squeeze! Obviously fresh is best but I keep the frozen cubes on hand because it's a herb I often use but never seem to have and when I do buy it I never use it all and it goes bad in my fridge. You can skip it. The flavor will be different but still quite yummy.
Use whole wheat pasta if you want to up the nutrients.