Coconut Turkey Curry

This was tonight’s dinner. I was craving some kind of curry. Not the crazy-burn-the-inside-of-your-mouth-for-days kind of curry, but a full flavoured one with just a bit of heat. This could have used a bit more heat, in hind-site, but it would be a great dish to serve to those who swear they don’t like curry. The word curry congers up so many negative  ideas for so many people, which is a very unfair assessment. Curries are so complex and variable in colour, heat and flavour, you really can't paint them all with the same brush. This is a nice mild one, flavoured predominantly with garam masala and coriander. Feel free to add some cayenne if you want to spice it up a bit, I will be trying that next time for sure.

To make this a vegetarian dish, I think it would be great if you omit the turkey, and add 3-4 cups of cooked organic chickpeas after sauteing the onions, and then proceed with the recipe.

Coconut Turkey Curry

3 Tbsp butter, divided

1 T coconut oil

2 cups organic raw turkey thighs, cut into bite sized chunks

1 ½ cup diced onion (1 medium ish sized)

1 tsp ground coriander

2 tsp paprika

2 ½ tsp garam masala

1 tsp grated fresh ginger

1 tsp cinnamon

1 496 ml can of diced tomatoes (I like Eden)

2 Tbsp coconut sugar

1 400ml can full fat organic coconut milk

Salt to taste

Heat 1 tbsp butter and the coconut oil in a deep cast iron or other sauté pan over medium high heat. Sauté the turkey chunks until they are just starting to brown, approx 4-5 minutes (sauté in batches if necessary). Remove from pan to a heat safe plate, and set aside.

Add remaining 2 tbsp butter to pan, and sauté the onion until it starts to soften and brown, about 5 minutes. Add all of the spices to the pan and sauté with the onion for another minute or so, until they become fragrant.

Add the turkey back to the pan and mix well. Add the can of diced tomatoes, stir in and bring to a boil. Reduce heat and simmer for 15 minutes.

Add coconut sugar, coconut milk and then salt to taste, and simmer for another 10 minutes until the sauce thickens up slightly.

Serve over riced, mashed or roasted cauliflower if you are grain free, or basmati rice for a more traditional curry.

Cheesy Turkey, Kale and Quinoa Casserole

I love it when inventions end up being awesome. As with many of my days off, I spent a large part of today in my kitchen, and was trying to come up with a plan for dinner. With another turkey day looming in the not so distant future, I figured it was about time to use up some of the leftovers in my freezer from the last turkey day. Add some fresh kale from the garden, yummy quinoa, and a grain free cheese sauce, and it turned into a tasty meal that even my Quinoa-hating-Kale-hating teenagers ate without a single complaint. The smoked Gruyere cheese added a wonderful smoky flavour that melded all of the flavours together into a tasty tasty meal. Definitely a keeper! (We followed it with this butterscotch pudding http://zoebakes.com/2012/03/21/butterscotch-pot-de-creme-a-10-name-for-a-kickin-pudding/print/  , hands down the best I have ever made!)

Cheesy Turkey, Kale and Quinoa Casserole

2 cups cooked turkey or chicken

Quinoa:

2 cups of dry quinoa

3 cups of chicken broth

Vegetables:

2 tbsp butter

1 medium onion, diced

4 packed cups of chopped kale

Cheese sauce:

¼ cup butter

½ cup almond flour

2 cups milk

1 ½ cups grated smoked Gruyere cheese

Salt and Pepper to taste

Topping:

1 tbsp almond flour

Directions:

Cut up your chicken or turkey and set aside.

Make your Quinoa: Bring 3 cups of chicken broth to a boil. Add your quinoa, and let it return to a boil. Reduce heat and cover. Simmer for 18 minutes, or until all the broth is absorbed. Remove lid and set aside to cool slightly. (You won’t use all of what you cooked, save the last cup for another dish)

Prepare your vegetables: Melt butter (2 Tbps) in a large cast iron skillet. Sauté the onion until it begins to soften and just slightly brown (5-7 minutes). Add chopped kale and continue to sauté and stir until it is nice and wilty, about 7 more minutes. Remove from heat and set aside.

Prepare your cheese sauce: Melt butter (¼ cup) in a large pot (you are going to mix everything together in the pot, so be sure to use a big one!). Add the almond flour and salt and pepper and stir till combined and starting to bubble.  Add milk slowly, stirring constantly until it is well combined. Cook for about 3 minutes, stirring constantly, until it thickens slightly. Add grated cheese and stir till melted.

Assemble: To your cheese sauce, add the cut up turkey, 4 cups of the cooked quinoa, and your sautéed kale and onions. Mix well and spoon into a large casserole dish. Top with the remaining 1 tbsp almond flour and bake in a 350F oven for ½ hour or until it starts to bubble around the edges.

Serve hot!