Recipe: Turkey Curry Carrot Cashew Stew

Mitchell and I were bored with food and in a rush with deadlines, no time to go to the store.  I always have on hand: onions, yams, and carrots in the fall and winter, plus some canned items in the pantry.  I created one of my favorite stews, thick and creamy and flavorful and easy!  It is naturally sweet from the carrots and yams.


You need a Dutch oven or similarly sized pot.

I used a large turkey thigh: put into pot skin down.  We only buy range free turkeys and chicken from our local farm, so the amount of fat in the skin is minimal.  I want to crisp the skin and have the fat in the pot.   I browned the fat with a little garlic salt.  Add the large sweet onion, or a purple onion, cut into 16th’s or large chunks.  Move the turkey thigh as it browns, to allow the onions to brown in the fat.

Pour both boxes of Pacific Organic Cashew Carrot Ginger Soup and Pacific Free Range Chicken Stock into the pot.  Add 1 heaping teaspoon of roasted chopped garlic, 1 heaping teaspoon of ground cumin, and a teaspoon each of turmeric and black pepper.

Bring to a boil then lower to medium heat and allow to simmer for 2 hours.  The bird is not only tender, but the bone is leaching good minerals and flavor into the stock.

Remove the turkey thigh carefully (it may want to fall apart at an inopportune time and cover you with hot stock.)  Let it cool enough that you can cut the meat off the bone.  Cut it into bite sized pieces and put it all back into the stock pot.

Add a second large sweet onion (a handful of green onions cut into 1-inch lengths would be good too) cut as the first, if you want it very onion-y.  Add all to the pot and simmer for while doing the next.

Drain the can of white navy beans while you are chopping.  Chop the carrots and yam into bite sized bits and set aside.     Put the yam into the pot.  cut the heart out of the romanesco broccoli and then break into bite-sized pieces (each will look like little heads in themselves.)  When you are done breaking the broccoli, add the carrots (just enough time to let the yam cook).  Let the carrots cook until they are just a bit soft, but still crunchy.  Add the broccoli, and cook for 10 minutes.

Turn the heat off the stew, put the beans in, and let it sit without heat for 15 minutes.

Salt and pepper to taste.  Add more curry as you like.

We freeze some for our lunches in the studio.  Serve with crisp bread or over rice.


Shopping List:

1 Turkey Thigh (or whole small chicken)
1 box Pacific Organic Cashew Carrot Ginger Soup
1 box Pacific Organic Chicken Stock
1-2 large organic sweet onions, cut into quarters and sliced
1 T organic chopped garlic (can use bottled, and if so, use the roasted chopped garlic, as it is sweet and savory)
1 large organic garnet yam, cut into bite-sized pieces
2 each heirloom carrots: we used purple, yellow and sweet orange
1 can organic white navy beans, drained (we use Eden farms as they are the only ones to commit, as of this writing, to no BPA’s in their cans — if you love beans use 2 cans)
1 head romanesco broccoli (cauliflower can be substituted, even though it is not close to the same, it would also taste good in this dish.)
Spices: the hottest curry your taste buds allow, black pepper, cumin, turmeric, and garlic salt to taste.



About dkatiepowellart

hollywood baby turned beach gurl turned steel&glass city gurl turned cowgurl turned herb gurl turned green city gurl. . . artist writer photographer. . . cat lover but misses our big dogs, gone to heaven. . . buddhist and interested in the study of spiritual traditions. . . foodie, organic, lover of all things mik, partner in conservation business mpfconservation, consummate blogger, making a dream happen, insomniac who is either reading buddhist teachings or not-so-bloody mysteries or autobio journal thangs early in the morning when i can't sleep
This entry was posted in organic, poultry, quick, stews & soups, work dinners and tagged , , , , , . Bookmark the permalink.

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