Turkey MulligatawnyFrom jo_jo_ba 1 year ago
- 2 tbsp coconut oil shopping list
- 1 large Spanish onion, chopped finely shopping list
- 1 large carrot, diced shopping list
- 6 cloves garlic, minced shopping list
- 3 tbsp grated fresh ginger shopping list
- 1 serrano pepper, stemmed, seeded, and minced shopping list
- 1 tbsp coriander shopping list
- 1 tbsp cumin shopping list
- ½ tsp cinnamon shopping list
- 2 tsp turmeric shopping list
- 6 cups low sodium chicken or turkey stock shopping list
- 3 cups water shopping list
- 1 tsp dried calendula petals shopping list
- 1 ½ cups red lentils, yellow split peas, or a mix shopping list
- 1 cup brown basmati rice shopping list
- 2/3 cup unsweetened applesauce shopping list
- ¼ cup minced fresh cilantro shopping list
- 1 can (14 oz) unsweetened canned coconut milk (lite is fine), well shaken shopping list
- ¼ cup lime juice shopping list
- 2 cups chopped cooked turkey (I used a mix of light and dark) shopping list
- Kosher salt and freshly ground pepper to taste shopping list
How to make it
- Melt oil in a large, heavy bottomed pot (I used a cast iron Dutch oven) over medium heat.
- Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes.
- Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant.
- Add the broth, water and calendula.
- Bring mixture to a boil and add the lentils, rice and applesauce.
- Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally.
- With an immersion blender (or in batches with a standard blender), puree until smooth.
- Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat.
- Season with salt and pepper to taste, then serve.
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