Turkey Curry

This turkey curry is quick to make, nutritious and light in calories.

But, thanks to some clever quick taste hits, and your home canning, it’s absolutely delicious and will have them licking the plates.

Serve with rice, or on top of a Squash and Carrot Mash

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

This recipe uses:

Home-canned turkey

Home-canned mushrooms

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Contents hide

• 1 Turkey Curry
  • 1.1 Ingredients
  • 1.2 Instructions
  • 1.3 Nutrition
• 2 Recipe notes
• 3 Nutrition

Turkey Curry

Yield: 4 x 1 cup (250 g) servings

Course Main Course

Cuisine Indian

Keyword Turkey

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 1 cup (250 g) servings

Calories 334kcal

Metric - US Customary

Ingredients

• 1 litre jar home-canned turkey (quart jar)
• 1 half-litre jar home-canned mushrooms (pint jar)
• 3 tablespoons corn starch
• 4 tbsp coconut milk powder (30 g)
• 2 tablespoons PB2 peanut butter powder (10 g)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoon curry powder
• 1 tablespoon soy sauce (low-sodium. Or regular)
• 1 tablespoon lime juice (or lemon juice. Fresh or bottled.)
• 1 teaspoon salt (or salt sub)
• 1 teaspoon sesame oil
• dash hot sauce
• coriander (aka cilantro. Leaves, fresh or tube. To taste, optional)

Metric - US Customary

Instructions

• Drain turkey, reserve all broth.
• In 125 ml (½ cup) of the turkey broth, put 3 tablespoons of corn starch. Whisk.
• Add the coconut milk powder, the peanut butter powder, the garlic powder, the onion powder, and the curry powder. Whisk again, don't worry about any lumps yet.
• Nuke in microwave for 2 minutes.
• Add remaining broth from jar.
• Whisk well, don't worry about any lumps yet.
• Nuke in microwave for 5 minutes.
• Stir in the soy sauce, lime juice, salt sub, sesame oil, hot sauce (if desired) and fresh coriander leaves (if desired). Whisk.
• Stir in the drained turkey and mushrooms, zap for another 5 minutes or so until piping hot.

Nutrition

Serving: 250g | Calories: 334kcal | Carbohydrates: 14.5g | Protein: 40.9g | Fat: 13.1g | Saturated Fat: 6.7g | Cholesterol: 95mg | Sodium: 346mg | Fiber: 1.6g | Sugar: 3.1g

Recipe notes

Instead of powdered coconut milk, you could use ½ cup of canned thick coconut milk and add another tablespoon of cornstarch (will affect calories.) Or, omit. Coconut milk powder is incredibly handy to have on hand because it keeps forever, you mix up only as much as you need at a time (instead of opening a can most of which you might waste), and, it has a fraction of the calories and fat of canned coconut milk, with all the taste.

Instead of PB2 powder, you can use full-fat regular peanut butter (will affect calories.) PB2 Powdered Peanut Butter has all the taste of peanut butter, with a fraction of the calories and fat, so it’s a great cheat. A jar lasts a long time stored in a cool, dark place.

You can freeze the broth off the mushrooms for another use.

Optional: if you have home canned green bell peppers, you can add those (drained and chopped).

Nutrition

Serving size: 1 cup (250 g / ½ lb)

Per serving:

• 334 calories, 346 mg sodium

* Nutrition info provided by https://caloriecount.about.com