Turkey, Kale and Chickpea Curry

This is a very hearty curry that will fill you up and stick to your ribs for hours. But, you can make it in minutes, literally, thanks to your home canning.

Serve over pepper rice or squash mash or both, with some steamed veg or leafy salad on the side?

It’s an incredibly healthy dish too: high protein, high fibre, and incredibly low-fat.

Feel free to adjust flavouring and spicing to your preferences.

(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 chickpeas
• Home canned kale

The recipe

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Turkey, Kale and Chickpea Curry

This is a very hearty curry that will fill you up and stick to your ribs for hours. But, you can make it in minutes, literally, thanks to your home canning.

Course Main Course

Cuisine Indian

Keyword Chickpeas, Curry, Kale, Turkey

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 1 cup (300 g) servings

Calories 380kcal

Metric - US Customary

Ingredients

• 1 litre jar home canned turkey (US quart)
• 1 half-litre jar home canned kale
• 1 half-litre jar home canned chickpeas
• 5 tablespoons cornstarch
• 1 teaspoon Thai curry paste
• 2 teaspoons curry powder
• 1 tablespoon Maggi seasoning sauce

Metric - US Customary

Instructions

• Drain broth off the jar of turkey into a microwave-safe container or jug. Set aside.
• Put turkey into a medium-sized mixing bowl. Set aside.
• Drain the chickpeas in a sieve, rinse to get any sludge off, shake in strainer to drain well, then add to turkey.
• Drain the kale in a sieve( tip! save the water in a tub in the freezer for soup). Put on a chopping board, chop finely, then put back in the sieve and press to get a bit more water out. Add to turkey.
• Whisk the cornstarch into the reserved turkey broth.
• Zap the turkey broth in the microwave on high for one-minute. Whisk. Zap on high for two minutes, whisk again, then zap for a further 3 minutes.
• To the thickened turkey broth, add the curry paste, the curry powder, and the Maggi. Whisk. Adjust taste as desired.
• Dump curry mixture on top of turkey mixture. Fold together till blended.
• Put turkey and curry mixture in microwave-safe dish, heat till piping hot.
• Send to the table.

Notes

Instead of kale, you may use any home-canned green such as spinach, Swiss chard, mustard greens, etc. You don't need to get every last molecule of water out of it; just, you don't want it making the curry mixture soupy.

Instead of turkey, you can use chicken, pork, squirrel, etc.

The flavourings are just "suggested flavourings"; play with them as you wish.

Instead of the Thai curry paste, try Harissa paste, any chile paste, a teaspoon of Tabasco sauce or other hot sauce, or ½ teaspoon dried chile flakes, etc, or, omit.

The Maggi is optional; it adds a bit of meatiness as well as acidity to wake up the taste, and is actually very popular in India, but is high in sodium. Instead, you could try bottled lemon or lime juice, or Worcestershire sauce, or soy sauce, or omit..

Some fresh or tube coriander leaves (aka cilantro) might also be nice in this.

Nutrition

Serving: 1cup | Calories: 380kcal | Carbohydrates: 38g | Protein: 55.8g | Fat: 2.8g | Cholesterol: 116mg | Sodium: 482mg | Potassium: 1084mg | Fiber: 6.9g | Sugar: 1.3g

Nutrition

Makes 4 cups / 1200 g in total

Per 300 g (1 cup / 8 oz in weight) :

• 300 calories, 482 mg sodium.
• Weight Watchers PointsPlus®: 9 points.

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

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.