In my family, we like pumpkin in savory and spicy dishes. This one is fragrant and spicy. Add more chili if you like it hot.
Pumpkin Turkey Curry Recipe
Ingredients
• 1 Hokkaido pumpkin, not too big, Cut into small cubes
• 2 tablespoons oil (we like to use butter)
• 1 pound ground turkey (my sons prefer this)
• 2 large onions chopped fine
• 4 garlic cloves minced
• 1 dried chili chopped fine
• 1 piece of ginger, about 2 inches in size, minced finely
• 1 teaspoon ground turmeric
• 2 red or green bell peppers (whatever is in the garden) chopped
• 1 cup chicken stock (homemade if possible)
• 1 can coconut milk (about 1 ¾ cups)
• 1 small can coconut cream (for added creaminess)
• 1 bunch of scallions chopped
• salt and pepper to taste
Instructions
1. Melt butter (oil) in a pan. Chop onions and begin to fry.
2. Mince up the garlic and the ginger. Place in with onions.
3. Cut up the peppers and add to the pan.
4. Add the ground turkey and stir until no longer pink.
5. Add salt and pepper.
6. Add the small cubes of pumpkin, chicken stock and coconut milk.
7. Let cook about 5 minutes.
8. Add the coconut cream, bring to a boil and let cook for about 15 minutes
or until the pumpkin cubes are tender.
9. Add the chopped scallions and cook for another 2 minutes.
10. Serve hot with rice
ENJOY!
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