Leftover Pumpkin Pie and Turkey Curry
By Tested and perfected in the Sur la Table kitchen
Leftover Pumpkin Pie and Turkey Curry
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 10 servings
- 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
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.
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.