Thanksgiving Turkey Curry with Sweet Potato and Cranberries
A autumnal Thanksgiving curry that combines sweet potato and cranberries with lean turkey breast cubes. Light, aromatic, and a fitting tribute to the festive table.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 250 g Sweet potato
- 200 g Turkey breast fillet
- 1 pc Onion
- 1 pc Garlic clove
- 10 g Ginger
- 1 tbsp Curry powder
- 150 ml Coconut milk (light)
- 200 ml Vegetable stock
- 15 g Dried cranberries
- 100 g Frozen peas
- 100 g Baby spinach
- 150 g Tomatoes, diced
- 1 tsp Cooking oil
- 1 pc Lime
- 1 bunch Cilantro
- Salt
- Pepper
Method
- Peel the sweet potato and cut it into cubes of about 2 cm. Finely dice the onion and ginger, chop the garlic. Cut the turkey breast into bite-sized cubes.
- Heat the oil in a large pan and sear the turkey cubes on all sides for 3 to 4 minutes. Remove and set aside.
- Sweat the onion, garlic and ginger in the pan drippings for 3 minutes until translucent. Add the curry powder and toast for 30 seconds.
- Add the sweet potato cubes, tomatoes, stock and coconut milk, bring to a boil and simmer covered for 12 minutes.
- Stir in the peas, cranberries and the turkey cubes and cook for another 5 minutes until the sweet potatoes are tender.
- Stir in the spinach until it wilts. Season with salt, pepper and the juice of the lime.
- Chop the cilantro, sprinkle over the curry and serve immediately.