Turkey Pineapple Curry

Using up leftovers is fun

This is a great way to use up some leftovers and take advantage of all the fresh pineapple on sale during this time.

Turkey Pineapple Curry

• 3 cups dark meat chopped small
• 1/2 large pineapple chopped into small bites
• 1/2 cup finely diced onion
• 2 tbsp minced ginger
• 1 tbsp red curry paste
• 2 carrots diced small
• 1 tsp whole cumin seeds
• 1 cup water
• Salt/pepper
• 1 tbsp olive oil

Heat olive oil in a large saute pan over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds. Add curry paste and fry for 1 minute. Add onion, carrots and ginger and cook until softened, about three minutes. Add pineapple and deglaze pan. Add cooked turkey and season with salt and pepper. Add water, cover and turn heat to medium low. Cook until pineapple is soft, about 15 minutes. Remove cover and simmer over medium heat until sauce is thick, about five minutes. Serve over brown rice.