Yummy Fall Recipe: Turkey Churry
The apocalypse that is 2020 kind of makes me want to mother everyone. I can't make everyone food, but here's some free instructions for making good food. I've had a head cold all week and made this up yesterday night based on what I felt like eating. It turned out delicious, only uses one pot, and makes tons of leftovers, which is perfect for most nights, when I'm not in the mood to cook. I think the recipe's flexible enough that you could take out the turkey and butter and add in a few more veggies to convert it to vegetarian- or vegan-friendly pretty easily and still get a delicious result. Don't take my measurements too seriously. I don't really measure when I'm cooking, and fudging them in either direction according to taste won't ruin anything.
Yields 7 Servings (Reheats well!) 1 lb ground turkey 2 tbsp olive oil 2 medium onions 4 carrots 3 jalepeno peppers 4 small or roma tomatoes 1 green bell pepper 2 tbsp garlic 6 tbsp ketchup 1 packet chili seasoning mix 1 tbsp red curry paste 1/2 stick butter 2 tsp rosemary white rice sufficient for 3 cups cooked rice
Prepare rice in the beginning if using a rice cooker with "keep warm" function, or prepare using preferred method, accounting for approximately 50 minute churry combined prep and cook time.
Drizzle a bit of olive oil in a dutch oven or large soup pot over medium heat.
Add ground turkey, stir to break up.
Roughly dice onions, and add in as turkey begins to brown.
Add garlic, minced or pressed.
Chop carrots into rounds or half-rounds, depending on carrot size. Add in when turkey is mostly browned.
When turkey is fully browned, reduce heat to medium-low.
Roughly dice jalepenos and add to pot. Remove seeds if your spice tolerance is low. We used 1 with seeds and two without and the result was our preferred level of low-medium heat.
Stir in ketchup, curry paste, and chili seasoning packet.
Chop tomatoes into large chunks and stir in.
Roughly dice bell pepper and add to pot.
Stir, top with butter and rosemary, and cover to simmer for 35 minutes.
Serve over rice.
We pack up leftovers as individual servings over rice. To microwave, set lid on top, unsealed, and microwave on High 1 minute and 40 seconds, stir, and microwave another 30-40 seconds. Repeat if cold spots remain.
