Serves
Makes 10 servings
Ingredients
- ¼ cup vegetable oil
- 1 tablespoon black mustard seeds
- 1 large red onion, diced
- 8 garlic cloves, thinly sliced
- 2 fresh red chilies, thinly sliced
- 2 teaspoons ground cumin
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- ½ pumpkin pie, filling and crust separated, divided
- 2 tablespoons maple syrup
- 1 bunch cilantro, stems minced, leaves torn, divided
- 2 (15-ounce) cans coconut milk
- 4 cups cooked shredded turkey
- 1 teaspoon Kosher salt
- 1 cup plain yogurt, for serving
- Steamed basmati rice and lime wedges, for serving
Procedure
In a large Dutch oven, heat oil and mustard seeds over high heat. When seeds start to pop, add red onion, garlic and chilies. Reduce heat and sauté for 5 minutes until onions are soft, about 5 minutes.
Add spices and cook for 1 minute. Add pumpkin pie filling, maple syrup and cilantro stems. Cook for another 3 minutes.
Add coconut milk and turkey. Season with salt, bring to a boil, cover and simmer for 10 minutes.
Serve curry topped with yogurt, cilantro leaves and crushed pie crust. Serve alongside rice and lime wedges.
Tips:
- After scraping out filling, bake pie crust at 400°F for about 10 minutes to re-crisp.
- Throw your chili stems into soups and stews for a bit of heat (remove before serving!)
- To get the onion and garlic scent off your hands, rub them with parsley.
