Turkey Curry with Butternut Squash

by Nick Pfaff

I love curry. But I especially enjoy massaman curry, which is generally made with potatoes, carrots, onions, coconut milk, and peanuts. With its big chunks of vegetables, and its hearty and aromatic sauce, it’s an amazingly comforting meal on a cold, wet Oregon evening. I usually make curry with chicken, or sometimes as a vegetarian dish. After the holidays I always end up with an abundance of turkey, and it’s so easy to replace any chicken recipe with some of the turkey you have leftover from Christmas or Thanksgiving. Plus it’s one less thing you have to cook.  Just add the pre-cooked turkey in the last 15-20 minutes, allowing the turkey to heat up in the robust curry sauce.  You can easily substitute the pureed butternut squash with leftover pureed pumpkin.  Serve hot over jasmine rice.

Turkeys are still available from Abundant Life Farm.

Abundant Life Farm will have whole turkeys available for Thanksgiving.

After the untimely deaths of Scott and Marylin Jondle, who owned and operated the farm, family and friends have worked to sell the remaining livestock and meat products. They plan to butcher 150 turkeys during the first week of November, and have them ready for sale by mid-month. Processed birds will weigh between 12 and 24 pounds.

The turkeys are being raised on pasture, without added hormones or antibiotics.

Place Your Order

Contact: Beth Beach
Cell: 503-917-1476
Farm Phone: 503-623-6378
Pick-Up Date: November 15th and 16th, 7am to 11pm
Location: Abundant Life Farm, 16055 Gilliam Rd. Dallas, OR
Price: $3.75/lb.

Note: Beef, chicken, pork, and lamb may also be available.