Hello, my fellow food enthusiasts!
I hope you’re all having a splendid day and are in the mood for a tasty adventure. I know I am, especially when it involves reinventing leftovers into something spectacular. Let’s face it, after the joyous hustle and bustle of the holidays, I often find myself staring at the remains of our festive feast, pondering over the age-old question: “What to do with all this leftover turkey?”
Fear not, my friends, because I’ve cooked up a solution that’s not only family-friendly but also brims with the aromatic spices of Indian cuisine – without triggering any of our household allergies! Introducing the latest creation from my kitchen: a mild, Indian-style leftover turkey curry that’s quick and easy, thanks to our trusty Instant Pot!
I know what you’re thinking – “Curry, Al? Really?” Absolutely! Curry doesn’t always mean eye-watering, sweat-inducing heat. It’s all about the depth of flavor, and let me tell you, this dish has it in spades. It’s perfumed with classic notes of turmeric, cumin, coriander, and a pinch of garam masala. The result? A warm, comforting curry that gently tickles the senses – perfect for our little ones.
And of course, we’re keeping it allergy-friendly here. No eggs, dairy, or soya to be found in this recipe. Instead, I’ve woven in coconut milk for creaminess, and there’s an optional swirl of a dairy-free yogurt alternative to garnish for that extra zing!
Now, I hear the collective sigh of relief from all the Instant Pot aficionados out there. Yes, you can toss those ingredients into the pot, press a few buttons, and let the magic happen while you kick back and steal a well-deserved moment for yourself. After all, simplicity is key after the holiday whirlwind.
This curry pairs wonderfully with fluffy basmati rice, which effortlessly soaks up the rich sauce, and if you have a good recipe for dairy- and soy-free naan, it makes the perfect side to scoop up every last delicious drop.
So, let’s put those festive remnants to work and whip up a curry that promises a global escapade from your very own kitchen. Your family’s taste buds are about to embark on a journey they won’t soon forget, and you, my friend, will be the flavor mastermind behind it all. Best of all, you’ll be wrapping up the holidays with a healthy dose of creativity – a gift that keeps on giving!
And that’s our culinary story for today. I can’t wait to hear how this dish turns out for you. Remember, cooking is a canvas for your imagination, and I’m just here to add a splash of inspiration.
Stay spiced and everything nice,
Al
P.S. – Always feel free to modify the spices to suit your family’s palette. After all, the best recipe is the one that makes your household smile the widest. Enjoy!
Ingredients
– 2 cups shredded leftover Christmas turkey
– 2 tablespoons vegetable oil
– 1 large onion, finely diced
– 1 tablespoon garlic paste
– 1 tablespoon ginger paste
– 1 large tomato, diced
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (adjust to taste for mildness)
– 1 teaspoon garam masala
– 1/2 teaspoon black pepper
– 1 cup coconut milk (allergy-friendly, dairy-free)
– 1 cup chicken or vegetable stock (ensure it’s free from soya)
– 1 tablespoon lemon juice
– 1 teaspoon salt (or to taste)
– 2 tablespoons freshly chopped cilantro for garnish
– 2 cups cooked basmati rice, for serving
– 1/2 cup dairy-free, soy-free yogurt alternative (for garnish, optional)
– Naan bread (ensure dairy- and soy-free), to serve (optional)
Method
1. Start by setting your Instant Pot to ‘Sauté’ mode and heat 2 tablespoons of vegetable oil.
2. Once the oil is hot, add the finely diced onion and sauté for about 3-4 minutes or until the onions are translucent and golden.
3. Stir in the garlic paste and ginger paste, cooking for another 1-2 minutes until the raw smell dissipates.
4. Add 1 large diced tomato to the pot, stirring well, and allow it to cook down until soft, which should take about 3 minutes.
5. Now it’s time for the spices. Mix in the ground turmeric, cumin, coriander, cinnamon, cayenne pepper, garam masala, and black pepper, and cook for a minute until the spices are fragrant.
6. Fold in the shredded leftover Christmas turkey, ensuring it gets well coated with the spice mixture, and cook for about 2 minutes to meld the flavors.
7. Pour in 1 cup of coconut milk and 1 cup of chicken or vegetable stock, scraping any bits off the bottom of the pot to prevent burning.
8. Close the lid of the Instant Pot and set the valve to the sealing position. Choose the ‘Manual’ or ‘Pressure Cook’ setting and set the timer to 10 minutes on high pressure.
9. Once the cooking time has ended, allow the Instant Pot to naturally release pressure for about 10 minutes, then manually release any remaining pressure.
10. Carefully open the lid and add a tablespoon of lemon juice and salt to taste. Stir to combine everything.
11. If you prefer a thicker curry, set the Instant Pot to ‘Sauté’ mode again and simmer for an additional 3-5 minutes or until it reaches your desired consistency.
12. Serve your turkey curry hot, garnished with freshly chopped cilantro. Accompany it with cooked basmati rice, dairy-free yogurt alternative if desired, and dairy-free, soy-free naan bread to round out this family-friendly Indian-style feast.
Remember to adjust spices according to your family’s preferences, especially to keep it mild for the kids. Enjoy this warm, flavourful dish that reimagines your holiday leftovers into a new culinary delight!
