Looking for a delicious dish that serves up amplified flavors? This Turkey and Squash Curry is perfect for all seasons and delivers various spices that unite for a great option at any time of day. If you love this recipe, you might also want to try these Classic Turkey Kebabs or Tandoori Turkey with Grilled Onions!
TURKEY AND SQUASH CURRY
2 lbs turkey thighs, skin and bones removed, cut into 1” cubes
1 lb butternut squash, seeded, peeled and chopped into 1” cubes; you can also substitute with sugar pumpkin, Hubbard squash, or acorn squash
1 yellow onion, chopped
4 cloves garlic, crushed
1 inch fresh ginger, peeled and grated or chopped finely
2 tbsp curry powder
1 tsp garam masala
1 tsp cumin, ground
1 tsp coriander, ground
½ tsp turmeric, ground
½ tsp chili powder (add more to increase spiciness)
14 ounces coconut milk (1 can)
14 oz diced tomatoes (1 can), drained
½ cup water or stock
2 oz fresh spinach
salt and pepper to taste
white rice, cooked according to package directions
Cut turkey thighs into 1” cubes. Use separate cutting boards for raw poultry and food that does not require cooking. Sanitize any surfaces that have come in contact with raw turkey.
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add half of the turkey pieces, season with salt and pepper, and cook until lightly browned on all sides. Remove the turkey from the pot and set aside. Repeat with remaining turkey, adding additional oil if there isn’t enough remaining in the pot.
In the same pot, add another tablespoon of oil and sauté the chopped onion until translucent. Add the minced garlic and grated ginger, stirring for another minute.
Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook for a minute or so, stirring constantly to prevent burning.
Incorporate the drained tomatoes. Scrape up any browned bits from the bottom of the pot using the liquid released from the tomatoes.
Add the cubed squash and the browned turkey to the pot and incorporate into the mixture.
Remove the pot from the heat and stir in the coconut milk. The liquid should almost cover the turkey and squash. If there appears not to be enough liquid, add about ½ cup of water or stock.
Return the pot to low heat, cover and simmer for 25 minutes. Remove the lid, stir and then continue to simmer on low with the top off until the squash is fork tender and the curry has thickened a bit, about 10-15 minutes. Add salt to taste.
When ready to serve, take off the heat and stir in the fresh spinach so that it wilts.
Serve over rice and garnish with items like scallions, cilantro, lime, chopped cashews, and yogurt.