Thursday, January 13, 2011

Curried Turkey, Peas and Garbanzo Beans

So Good!
This is one of the first curries I ever made and I love it. Very healthy and satisfying. The sweetness of the coconut milk pairs so well with the turkey and the green peas. This is pretty quick to throw together since the only thing you need to chop are the onions.

Also, if you wanted to make this without meat I would recommend adding in another can of garbanzo beans and another onion. Adding in some potatoes might be good too. Experiment! Have fun!

Curried Turkey, Peas, and Garbanzo Beans
1.2 lb ground Turkey or chicken (can use beef)
1 Onion chopped
2 tablespoons Madras Curry Powder
4 whole Cloves
4 whole Cardamom
10 oz. bag (approx.) Frozen peas (can use more if you wish)
15 oz can Garbanzo beans (don't drain)
1 15 oz. can Coconut milk (can use half a can if you wish, the sauce will just be thicker)
Salt to taste (no more than a 1 tea)
2-3 cups Cooked Rice
Sauté chopped onion in a skillet until onions are almost clear and onion is slightly caramelized; as the onion is finishing sautéing add in cardamom and cloves and cook for one minute before adding ground turkey and curry to the pan. Cook until turkey is done. Add garbanzo beans, peas, and coconut milk to pan. Salt to taste. Simmer until all ingredients are hot and the sauce has thickened (approximately 20 minutes). Serve over rice if desired. Serves about 4-6.

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