Happy New Year Everyone! I didn't plan on posting this meal but this tasty little Turkey Curry Stew was too good to leave the recipe to my memory for the next time, and yes, there will be a next time:@) Nothing culturally authentic here folks, just lots of picking and choosing from a few different recipes and deciding to make a thick, hearty stew on a ~very~ cold day. If you're looking for something a little different, you might enjoy this colorful stew.
As for my foodie crush... I'm lovin' this 98¢ Lemon & Pepper Seasoning from Walmart!
I've picked up inexpensive lemon/pepper mixes before but they've all had a very artificial lemon flavor, this one is very nice.
I see this seasoning working it's way into lots of different posts this year.
Cooked turkey (or chicken), approx 1/2-3/4 C
1 Tblsp olive oil
hearty 1/2 C chopped onion
1 stalk celery, sliced
1 medium carrot, juillenne
1 small jalapeno, seeds and membranes removed and diced
2 large cloves garlic, minced
1 + 1/8 tsp curry powder
couple hearty shakes of ginger powder
couple shakes of turmeric
1/2 C water
medium-large potato, peeled and diced
1/2 tsp chicken bullion
1 C coconut milk, mixed well, plus 2 Tblsp to mix with cornstarch
1 1/2 Tblsp cornstarch
1/4-1/2 tsp lemon pepper seasoning-to taste, use this as your salt and pepper
1/4 C frozen peas
Cooked white or brown rice for serving
- Cook onion, celery, carrot and jalapeno in oil for about 5 minutes.
- Stir in garlic, add curry powder, ginger powder and turmeric, stir for one minute.
- Add water, potato and chicken bullion. Bring to light boil, reduce heat, cover pot and simmer until potato is just about tender.
- Add 1 C coconut milk, season with lemon pepper seasoning and bring to simmer.
- When potato is cooked stir in turkey and peas. Mix 2 Tblsp coconut milk with cornstarch and thicken stew. Add more coconut milk or water if too thick and add more lemon pepper seasoning if needed.
- Serve over hot rice.
Eat well and have a happy day:@)