Turkey Pineapple Curry

Using up leftovers is fun

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Indian, Recipes and tagged , , . Bookmark the permalink.

7 Responses to Turkey Pineapple Curry

  1. Jueseppi B. says:

    Reblogged this on MrMilitantNegro™.

  2. Cecile says:

    What a great recipe for leftover turkey – or chicken! Question – since your name is Greg (not ‘Mike’ LOL), where does ‘Rufus’ come from?

  3. Raymund says:

    What a nice curry, great flavours to use for bland turkey meat

  4. Eva Taylor says:

    A curry with pineapple sounds delicious. Too bad we won’t be having turkey this weekend because our Thanksgiving was in October!

  5. Wow Greg, you’ve definitely outdone yourself with this turkey curry

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