The Final Fifty











{March 17, 2013}   Squash Turkey Curry

So, a couple weeks ago, I made homemade Turkey Curry for the first time. It was really, really good, but also extremely rich and fattening, so I could eat very little of it. A week later, I made squash soup, and because I love spicy stuff, ended up putting red pepper flakes and curry powder in it. That soup tasted better than the curry sauce, and it was full of fiber and very low in calories. A friend asked for the recipe tonight, and since I bastardized a few things together, I can’t just link to it, so I thought I might as well post it here.

Please note, I like my curry pretty spicy. The amounts I’ve listed here are a little bit less than what I personally use, but this will still have quite a bit of kick to it. I didn’t put the full amount because it was spicy enough to make it impossible to walk through the house without your eyes burning, before we’d even eaten the soup. If you’re shy about spicy food, I would suggest you reduce the amounts I listed, maybe try cutting them in half. You can always add more curry after blending once you’ve had a chance to preview it. I also added more curry into the ground turkey before adding the soup in. You can skip this if you’re not a culinary sadomasochist like I am.

turkey curry

Squash Turkey Curry

Squash Curry Soup Ingredients:

  • 1 large kabocha pumpkin or large butternut squash
  • 1 medium yellow onion
  • 2 tbsp minced garlic
  • 2 tbsp red pepper flakes
  • 2 tbsp curry powder
  • 3 cups water (approximately)
  • 1 chicken or vegetable bullion cube
  • 1/2 can coconut milk

Turkey:

  • 1-1.5 lbs ground turkey
  • 1 tbsp curry powder (optional)
  • salt and pepper

Instructions:

  1. Preheat oven to 375 degrees.
  2. If you are using a kabocha pumpkin, you can put it whole, on a cookie sheet, directly into the oven. If using a butternut squash, cut it in half, length-wise, and scoop out the seeds. Brush the cut surface with olive oil or spray with cooking spray, and sprinkle with a bit of salt before putting cut side down on the cookie sheet. For either one, roast in the preheated oven for approximately 50 minutes, or until it is easy to poke into it with a fork.
  3. Let your squash cool for at least an hour. At that point, it should be easy to remove the skin, either by pulling it off, or by cutting it off with a knife. Cut the squash flesh into large chunks, and reserve in a large bowl.
  4. Chop the onion coarsely and saute in olive oil at the bottom of a medium-large pot. Add the garlic, and saute until the onion has started to brown and look clear, stirring frequently. Add the red pepper flakes and stir.
  5. Add the squash to the pot, and follow quickly with the water. You want just enough water to come up to the top of the squash. Add the bullion cube and the curry powder.
  6. Bring to a simmer and then cook for another 10 minutes, stirring occasionally.
  7. Remove soup from heat and blend using an immersion blender until the soup is smooth. If you don’t have an immersion blender, you can also use a blender or a food processor.
  8. When you open the can of coconut milk, the top half will be solid and the bottom half liquid. You can either heat it up to mix it all together, or estimate and put half of each into the soup. Stir until it has all melted/blended into the soup. You can use more or less coconut milk, depending on how creamy you want your soup. If you don’t have coconut milk, you can also substitute regular milk or cream.
  9. In a separate wok/pan, brown the ground turkey, seasoning with salt and pepper. Sprinkle with 1 tbsp additional curry powder and stir well.
  10. Ladle squash curry soup over turkey until you have as much sauce as you want for your meat. Let simmer together for around 5 minutes to give the flavors a chance to blend together. You may have extra squash soup left over.

I recommend serving over brown rice. The soup is good by itself, or over rice. Next time I plan to add some cauliflower after blending, but you could also add carrots or any other veggies you like.

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