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.