cook(ed)book

soy & tk's private cookbook, stored in a very public place.

Leftover Turkey Curry Soup with Brown Rice 1 1/2 cups chopped, cooked turkey 3 cups turkey stock 1 medium onion, diced 3 cloves garlic, minced 1/2 cup carrots, chopped 2 heads broccoli (or broccoli florets from a vegetable tray) A handful of baby carrots, chopped (another great use for raw, leftover veggies — if you’ve got others — throw them in too!) 1 tbsp (or more) curry powder (I used about 2 tbsp) 1 tsp (or more) cumin 1 can coconut milk 2 tomatoes, diced 1 tsp minced fresh ginger 1 tbsp vegetable or peanut oil 3/4 cup brown rice Salt to taste Cilantro leaves and lime wedges for garnish Heat the oil in a heavy stock pot. Add onion and carrot — cook until soft, 3-4 minutes. Next add garlic, spices, and ginger. Sauté for a couple more minutes, then add turkey stock, coconut milk and diced tomatoes. Stir in turkey. Add rice and let simmer until rice is tender — about 35-40 minutes. Clean broccoli and cut off the florets (if needed). Add to soup and cook until tender (4 minutes or so). Serve with chopped cilantro and lime wedges garnish.

Leftover Turkey Curry Soup with Brown Rice

1 1/2 cups chopped, cooked turkey
3 cups turkey stock
1 medium onion, diced
3 cloves garlic, minced
1/2 cup carrots, chopped
2 heads broccoli (or broccoli florets from a vegetable tray)
A handful of baby carrots, chopped (another great use for raw, leftover veggies — if you’ve got others — throw them in too!)
1 tbsp (or more) curry powder (I used about 2 tbsp)
1 tsp (or more) cumin
1 can coconut milk
2 tomatoes, diced
1 tsp minced fresh ginger
1 tbsp vegetable or peanut oil
3/4 cup brown rice
Salt to taste
Cilantro leaves and lime wedges for garnish

Heat the oil in a heavy stock pot. Add onion and carrot — cook until soft, 3-4 minutes. Next add garlic, spices, and ginger. Sauté for a couple more minutes, then add turkey stock, coconut milk and diced tomatoes. Stir in turkey. Add rice and let simmer until rice is tender — about 35-40 minutes. Clean broccoli and cut off the florets (if needed). Add to soup and cook until tender (4 minutes or so). Serve with chopped cilantro and lime wedges garnish.

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