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Leftover Pumpkin Pie and Turkey Curry

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


Procedures:

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.


by Joel Gamoran, Sur La Table National Chef

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