There is a ridiculously long list of new recipes on my whiteboard that I want to share with you, but that requires re-making them, picking...Read More
Taj Mahal Turkey Curry
Sure, I could have just called this “Leftover Turkey Curry,” but where’s the fun in that?!
In my search for worthwhile things to do with leftover Thanksgiving turkey, I found this recipe on Feed52, then messed with it to make it even tastier and paleo approved. Kind of like Country Captain Chicken, this dish combines curry, raisins, and poultry to make a meal that’s comforting and a little spicy, so in less than 40 minutes, you can distract yourself from the fact that you’re eating turkey. Again.
Plus, it’s the perfect excuse to share some Taj Mahal Fun Facts:
The Taj Mahal is a white marble mausoleum located in Agra, Uttar Pradesh, India. It was built by Mughal emperor Shah Jahan in memory of his third wife, Mumtaz Mahal. It’s one of the Seven Wonders of the World and is a UNESCO World Heritage Site.
It took 20,000 workers 22 years to complete its construction, a number commemorated in the11 mini tombs in front and 11 mini tombs in back of the Taj, and the 22 steps leading to its entrance.
Construction was completed in 1653, which is represented by eight blocks of gardens on each side of the Taj and 53 fountains on the surrounding grounds.
Workers used 1000 elephants to transport building materials — and 28 different types of semi-precious and precious gems were used to decorate the Taj.
The color of the Taj seems to change based on the light at different times of day and night. According to some stories, that’s meant to depict the different moods of a woman.
Surprisingly, there’s no indication if anyone involved with the Taj Mahal ever enjoyed a curry made from leftover Thanksgiving turkey.
Taj Mahal Turkey Curry
Prep 10 min | Cook 30 min | Serves 2-4 | Whole30 compliant
1 tablespoon coconut oil
1 large onion, diced (about 1 cup)
1 large red bell pepper, diced (about 1 cup)
1 large bay leaf
salt and pepper, to taste
4 cloves garlic, minced
3 tablespoons curry powder (I like Maharaha Curry from Penzeys.)
1 teaspoon dried thyme
1 tablespoon tomato paste
1 pound leftover cooked turkey (or chicken), diced (about 3 1/2 cups)
1/3 cup raisins
1 can (14.5 oz) crushed or diced tomatoes
1/2 cup unsweetened apple sauce
1/2 cup coconut milk
cooked spaghetti squash
optional garnishes: sliced almonds, minced cilantro
Heat a large skillet over medium-high heat; add coconut oil and allow it to melt. Add onions, pepper, and bay leaf. Toss to coat veggies with oil and sauté until tender and beginning to brown, about 5-7 minutes. Season with salt and pepper. Add the garlic and stir until fragrant, about 30 seconds.
Add the curry powder, thyme, and tomato paste. Stir vigorously to blend the fat in the pan with the curry and tomato paste. Fry about 3 minutes, then add the turkey, raisins, tomatoes, and apple sauce. Stir to combine, then bring to a boil. Reduce heat to simmer and cook, covered, 20-30 minutes until sauce is thickening and flavors meld.
Add the coconut milk; stir to combine and heat through. Serve on top of spaghetti squash and sprinkle with garnishes.