Description
An easy to make, healthy curry recipe with Hokkaido pumpkin or butternut squash, turkey and a creamy coconut milk sauce.
Ingredients
- 1 Hokkaido Pumpkin, Not Too Big
- 24-¾ ounces, weight Turkey Breast
- 2 Tablespoons Oil
- 2 cloves Garlic, Minced
- 1 piece (walnut-sized) Ginger, Minced
- 1 Dried Chili, Minced
- 1 teaspoon Turmeric
- 2 Red Bell Peppers, Cut Into Small Cubes
- 1 cup Chicken Stock
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 1 bunch Scallions, Chopped
- Salt And Pepper
- Fresh Coriander, For Garnish
Preparation
Cut pumpkin into cubes. Put about 200 grams (7 ounces) of cubed pumpkin in a food processor and process finely. Cut turkey breast into cubes. Both pumpkin and turkey cubes should be of similar size.
Heat oil in a big pan. Fry turkey cubes in several batches. Don’t crowd the pan too much, otherwise the meat will steam instead of being fried.
Put all the meat back in the pan. Add salt, garlic, ginger, chili and turmeric and cook about 2 minutes until fragrant. Add bell peppers, ground pumpkin, chicken stock and coconut milk. Bring to a boil and cook for about 15 minutes or until pumpkin cubes and turkey meat are tender.
Add chopped scallions and cook for another 2 minutes. Adjust taste with salt and pepper and scatter the coriander over the dish.
Serve hot with rice.
