The Domestic Diva’s Curry goes together just like her soups, based on your personal preferences and tastes. Please use this recipe as a guide and add or subtract vegetables and spices as you see fit.
The Domestic Diva’s Turkey Curry
- 2-5 large cloves garlic, minced
- 1/2-2 inched of ginger, minced
- 2-3 large onions, cut into medium pieces
- 1-2 peppers, cut into medium pieces. Diva prefers colored peppers
- 1/4-1 hot pepper, think jalapeno or Thai chili, diced finely
- 1-2 potatoes and/or sweet potatoes, cut into medium pieces
- 1/2-1 head of fennel and/or celeriac, cut into medium pieces
- 1/2- 1 rutabaga or turnip, cut into medium pieces
- 3 carrots, cut into medium pieces
- Whatever other firm vegetables you have on hand.
- 1-2 cans of coconut milk
- 1-2 large cans of diced tomatoes
- Meat, raw or cooked (optional)
- Spices: cumin, coriander, curry, turmeric, cardamom, cinnamon, nutmeg, star anise, chili or chipotle powder, salt, and pepper
Place onions and garlic in the stockpot with oil and cook until fragrant. Introduce raw meat if desired. You will add cooked meat later. Add vegetables one at a time, allowing them to cook and begin to let go of some of their “flavors.” Until all vegetables are in the pot and season with salt and pepper, add one can of coconut milk and one can of tomatoes. Add cooked meat if desired. Suppose you are adding fish wait until later. If you desire more liquid, you can add more coconut milk and tomatoes or water/stock, and if you have white wine on hand, some of that. Taste. Begin to add the desired seasonings one at a time. Taste after each addition. Continue to add spices until your desired flavor has developed. Allow to cook on low until all vegetables are soft. If using fish, add it when the vegetables are done cooking and cook until the fish is done. Serve over rice. Super easy, freezable, and a great way to use leftover turkey from the holidays!