Ingredients for Turkey Curry In A Hurry Cook's Illustrated
- 1 tablespoon olive oil
- 1 medium onion, chopped
- ½ cup raisins
- 2 tablespoons curry powder
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 cups roasted vegetables, chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup water
- 2 cups cooked turkey, shredded or chopped
- ½ cup frozen peas
- 1 cup whole milk yogurt
- ¼ cup chopped cilantro
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Turkey Curry In A Hurry Cook's Illustrated? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Turkey Curry In A Hurry Cook's Illustrated
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Add 1 medium onion (chopped), ½ cup raisins (or dried cranberries), 2 tablespoons curry powder, and 1 teaspoon salt. Cook until the onion is softened, about 5-7 minutes, stirring occasionally.
- Stir in 2 cloves garlic (minced) and 1 tablespoon grated ginger. Cook until fragrant, about 30 seconds.
- Add 2 cups roasted vegetables (chopped), 1 (15-ounce) can chickpeas (drained and rinsed), and ½ cup water. Cook, stirring frequently, until heated through, about 5 minutes.
- Stir in 2 cups cooked turkey (shredded or chopped) and ½ cup frozen peas. Cook until heated through, 2-3 minutes.
- Remove from heat. Stir in 1 cup whole milk yogurt and ¼ cup chopped cilantro.
- Taste and adjust salt as needed. Serve immediately over rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
51g
Fat
19g
Carbs
16g
