Curried Turkey Vegetable Stew Recipes
HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
- Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
CREAMY CURRY VEGETABLE STEW
Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.
Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.
COCONUT CURRIED VEGETABLE STEW
This hearty vegetarian stew comes together in under 30 minutes.
Provided by Nava Atlas
Categories HarperCollins Stew Soup/Stew Cauliflower Potato Curry Coconut Vegetarian Vegan Ginger Dinner Cilantro Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetable
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
- Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
- Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.
CURRIED VEGETABLE STEW
Steps:
- Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more.
- Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
- Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot.
- Simmer for about 35 minutes. Then add Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.
- To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
- Yield: 2 cups
CURRIED TURKEY - VEGETABLE STEW
Steps:
- 1. If using fresh okra, trim, leaving tops intact, being careful not to cut into pods. 2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger, curry powder, pepper, and chili powder, stirring, 2 minutes. 3. Add tomatoes with their juice, chickpeas, and turkey with broth and boil, uncovered, stirring occasionally, 3 minutes. 4. Stir in okra, salt, cloves, bay leaves, and simmer, covered (uncovered if thicker sauce desired), stirring occasionally, until okra is tender, about 10 minutes.
CURRIED TURKEY VEGETABLE SOUP
Chock-full of veggies, this aromatic soup has just the right hint of curry. "It's a delicious way to use your leftover holiday turkey," recommends Virginia C. Anthony, Jacksonville, Florida.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 534mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
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