Why, you ask, were we celebrating Thanksgiving in March? Well, my bday was March 2nd and because I celebrated in Nola that weekend, my family ended up celebrating it last night.
Whenever one of her children has a bday she makes them a birthday meal and invites family and friends over to celebrate. Whatever we want she'll make. My yearly request is to have TG dinner with all the fixen's. I love turkey and don't get to eat it that often (besides having it in a sandwich) so I figured this is one way to get the delicious roasted bird on a day that isn't realated to the pilgrims and the Mayflower.
I was going to have chicken tonight, but decided that using the turkey was a more economical choice since it probably won't be as good tomorrow. Chad was in the mood for curry so I decided to make it into a curry dish. I added some frozen veggies that I had on had and toasted up some almonds to throw in as well. Very quick and simple meal, but with a ton of flavor.
Curried Turkey with Vegetables and Almonds
1 lb. cooked turkey (or chicken)
2 Tbs. unsalted butter
1 onion diced
3 garlic cloves minced
1 Tbs. of each: curry powder, gharam masala, chili powder
2 bay leaves
2 tsp. fresh grated ginger
1-2 Tbs. lemon juice
1 8oz. can tomato sauce
1 cup. plain lowfat yogurt
1/2 cup half and half
1/2 cup toasted sliced almonds
1 cup frozen veggies of your choice (I had a pea, carrot, green bean and corn blend)
Heat butter in a large skillet over med. high heat. Add onions and cook until soft and transluscent. Add garlic and cook a minute longer. Add bay leaves, ginger and spices and lemon juice. Stir to combine cooking for about a minute. Add the tomato sauce, yogurt and half and half stirring to combine. Add turkey and simmer about 15 minutes over low heat. Add toasted almonds and veggies and cook 5 minutes more. Serve over rice and garnish with fresh parsley.