Best Turkey And Sweet Potato Curry Recipes

Turkey and Sweet Potato Curry image

Provided by Dreamgoddess

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 shallots, coarsely chopped
3 inches piece fresh ginger, peeled and sliced
4 garlic cloves
1 tablespoon curry powder
1/3 cup water
2 tablespoons vegetable oil
2 medium sweet potatoes, peeled and cut in 3/4-inch cubes
10 ounces frozen cut okra, thawed
3 cups water
1 1/2 lbs turkey cutlets, cut in 1-inch strips
salt and pepper, to taste

Steps:

Combine the shallots, ginger, garlic, curry powder and 1/3 c water in a blender; blend until smooth.
On medium high heat, heat the oil in a Dutch oven.
Pour in the shallot mixture and, stirring frequently, cook about 3-5 minutes or until the mixture starts to darken.
Add in the potatoes, continuing to stir frequently.
Cook 2-3 minutes, or until the potatoes start to brown.
Add the okra and 3c water; bring to a boil.
Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are tender.
Add in the turkey and cook 3-4 minutes more (the turkey should be opaque throughout when done).
Season with salt and freshly ground pepper.

Turkey and Sweet Potato Curry image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

2 shallots, coarsely chopped
3-inch piece fresh ginger, peeled and sliced
4 garlic cloves
1 tablespoon curry powder
2 tablespoons vegetable oil
2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
1 package (10 ounces) frozen cut okra, thawed
1 1/2 pounds turkey cutlets, cut into 1-inch strips
Coarse salt and ground pepper

Steps:

In a blender, combine shallots, ginger, garlic, curry powder, and 1/3 cup water; blend until smooth.
Heat oil in a Dutch oven (or other 5-quart pot) over medium-high heat. Add shallot mixture; cook, stirring frequently, until starting to darken, 3 to 5 minutes. Add sweet potatoes; cook, stirring frequently, until starting to brown, 2 to 3 minutes.
Add okra and 3 cups water. Bring to a boil; reduce heat to medium, and simmer until potatoes are tender, 8 to 10 minutes. Stir in turkey, and cook until just opaque throughout, 3 to 4 minutes. Season with salt and pepper.

Nutrition Facts : Calories 376 g, Fat 8 g, Fiber 5 g, Protein 46 g

turkey and sweet potato curry image

Provided by al-pal

Time 2h

Yield Serves 4

Number Of Ingredients 15

4 x Turkey Steaks (or any left overs)
3 or 4 medium sized sweet potatos
2 medium white onions
1 1/2 tsp ground cumin
1 1/2 tsp ground corriander
1 tsp ground turmeric
5 or 6 Green cardamon pods split and seeds removed
4 cloves
1/2 tsp ground cinnamon
1 tin of chopped tomatos
Small bunch of fresh corriander to garnish
25ml Veg oil
1 good knob of butter
1 large thumb of fresh ginger
3 cloves of garlic

Steps:

In a pestle and mortar grind the cloves and cardamon pod seeds, then finely slice the onions. Place a large sauce pan on a medium heat and add the oil and butter. When the butter begins to foam and all the ground spices including the clove and cardamon mix. When the aroma of the spices start to release add the onions and gently fry until soft and brown, this may take 20 - 30 mins so be patient and don't let them stick. If the mix starts to look a little dry add a little water.
Whilst the onions are cooking finely grate the garlic and ginger and set aside in a bowl, peel and chop the sweet potatos into chunks and put aside in a bowl with enough water just to cover them, also chop the turkey steak into bite size pieces.
When the onions are nice and soft and a lovely dark brown colour and the tin of tomatos and the grated ginger and garlic mix. Gently cook this until all the juice from the tomatos evaporates.
Now add the sweet potatos with the water from the bowl, bring this to the boil and simmer for 10 mins then add the turkey. Simmer again for another 10-15 mins until you have a nice consistancy.
simply serve with a little basmati rice, warm chapatis and garnish with fresh corriander. This, as with all currys, is better the day after. Enjoy.