I love a good curry when it's cold & rainy out. It's like comfort food. I cooked a turkey earlier this week (who says you can only cook turkeys on Thanksgiving?) so this is a perfect way to use up leftover meat.
This makes a huge dutch oven's worth, so depending on how big your family is you should have enough leftovers for lunch the next day.
2 T olive oil
1/2 Mayan sweet onion, chopped
1-2 cloves garlic, minced
4 large carrots, peeled/chopped
1 small head cauliflower, chopped into bite sized chunks
1 1/2 - 2 c chopped pre-cooked turkey
1 15 oz can organic pumpkin puree
1 can organic coconut cream (you may only use half - shake can to blend before opening)
2 T curry spice (find pre-mixed in the bulk spice section of most stores)
S & P
Optional toppings: cilantro or parsley, sour cream or plain Greek yogurt
Hot cooked rice or quinoa
Heat olive oil over medium heat, add onions, garlic, & carrots. Saute a few minutes til onions just start to get translucent. Add cauliflower and turkey, one full can of pumpkin puree, and as much of the coconut cream to desired consistency. If I'm serving over rice, I like to add the whole can of coconut cream to make it saucy! Cover, turn down heat to low, and simmer about 5 minutes. Add curry spice, and salt & pepper to taste. Cover and simmer on low for another 15-20 minutes and serve either on it's own (to keep it low carb) or over rice or quinoa. Top with chopped cilantro.
