Wasting food is not a good thing and it shows that we are ungrateful of the blessings given to us. So on this thanksgiving, let’s use the leftover food to cook a tempting curry. Follow Multo™ by CookingPal®’s guided recipe, to get the perfect ratio of spices for this amazing curry.
Stuck to know what to do with the leftover meat and vegetables at thanksgiving? We have your answer for you’re here.
2 OZ / 50 G shallot
0.5 OZ / 10 G green chili
2 CLOVES garlic
0.5 OZ / 20 G ginger
1 TSP cumin seeds
1 TSP coriander seeds
0.5 TSP chili powder
1 TSP turmeric
1.5 TBSP / 20 G mustard oil
3.5 OZ / 100 ML water
10.5 OZ / 300 G cooked diced turkey
21 OZ / 600 G cooked vegetables, such as Brussel sprouts, carrots, potatoes
7 OZ / 200 ML chicken stock
3.5 OZ / 100 ML coconut milk
Add cumin, coriander, chili powder and turmeric to the mixing bowl.
Sauté for 2 minutes / 250°F|120°C.
Add the mustard oil, shallot, ginger, green chili and garlic
to the mixing bowl and mix for 10 seconds / speed 8.
Scrape down the sides.
Remove the measuring cup and sauté for 5 minutes / 250°F|120°C.
Add the water and mix for 20 seconds / speed 4.
Add the cooked meat to the mixing bowl with the vegetables, coconut milk and stock. Cook for 10 minutes / 212°F|100°C / speed 1 / stir.
Serve over rice or with naan bread. Enjoy your dish!
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