1 sweet potato (approx. 100 g), cut in 2.5 cm cubes
2 carrots, cut into slices
1 garlic clove, finely minced
1 cup coconut milk, ideally light
½ cup water
½ cup homemade poultry broth
1 tsp turmeric
1 tsp curry powder
½ - 1 Tbsp Gochujang sauce (depending on desired spiciness)
1 cup short grain sticky rice, basmati-style (sushi rice)
In a medium size cooking pot, brown onion in oil for 2 minutes. Add turkey cubes and sear at medium high heat for 3 minutes. Add garlic and vegetables (sweet potato and carrots) to give them an instant color.
Add coconut milk, water, broth, turmeric, curry powder and gochujang sauce. Let simmer for about 15 minutes, until vegetables are cooked but still crunchy.
In the meantime, cook rice according to instructions on package.
To serve, put rice in a bowl, then add turkey and vegetable curry.
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