by Nick Pfaff
Turkey Curry with Butternut Squash - serves 4
1 butternut squash pureed
½ tbsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
1 tbsp. peanut oil, or vegetable oil
3 yellow potatoes (Yukon gold)
2 cups carrots, chopped
1 cup onion, chopped
2 cloves garlic, chopped
2 tbsp. yellow curry powder
1 cup chicken stock
1 cup coconut milk
2 cups pre-cooked turkey meat
Chopped mint for garnish
Salt and pepper to taste
1. Pre-heat oven to 325 degrees. Remove stem from squash and cut squash in half. Remove seeds, sprinkle with cinnamon, nutmeg, and cloves. Place in the oven and roast for an hour or until tender enough to puree. Scoop out meat of the squash and place in food processor. Puree using the coconut milk.
2. While squash is cooking cut potatoes, carrots, onions, and garlic.
3. Place potatoes in a small saucepan and cover with cold water. Place on medium high heat and cook until potatoes are ¾ of the way done. Drain, place on a plate, and allow to cool in the refrigerator.
4. Heat oil in a large saute pan on medium heat. Add carrots and onions. Saute for a few minutes, stirring occasionally. Add garlic and saute for an additional minute. Sprinkle curry powder over vegetables, and add chicken stock. Stir to blend curry powder. Bring to boil, then reduce heat to low. Add potatoes, pureed squash, and turkey to pan. Allow to simmer until all vegetables are fully cooked. Add salt and pepper to taste.
5. Serve hot over rice with chopped fresh mint for garnish.
Nick Pfaff is a proud native of Oregon. He enjoys cooking, eating, and drinking all the wonderful things the Northwest has to offer.
Spring is just around the corner, which means it's time to start planning your garden! This year's gardening guide features sever...
The president of Marion-Polk Food Share (MPFS) has announced that he will step down on January 31st 2013. Ron Hays joined Marion-Polk Food ...
by Nate Rafn Mayonnaise is a staple food that almost everyone keeps in the fridge- usually next to the ketchup and mustard. It appears in ...
Wind mills near Arlington, Oregon. by Nate Rafn Rochelle and I took a brief trip to Washington State last week. We drove through the C...
by Nate Rafn Living in Oregon, we know that fresh berries act as seasonal indicators. Their availability and level of ripeness tell us ...
by Nate Rafn Oregon is home to a wide array of edible mushrooms, both wild and cultivated. Wild mushrooms are often served at fine resta...