Gluten Free Turkey Curry Recipe

by Carol Kicinski on November 26, 2016

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Chances are you might find yourself with a bit of leftover turkey right about now. And even though there is nothing wrong with gluten free turkey sandwiches, I’m betting you might be in the mood for some other way to use that turkey.

This recipe is a sort of African curry, based on chicken groundnut stew. Groundnuts are peanuts. In Africa, the peanuts used in peanut butter are roasted more intensely than our traditional peanut butter, so I use Sunbutter in this recipe, which has a rich, roasted flavor. It also has the advantage of being nut-free.

This recipe is pretty adaptable. I used leftover turkey in this recipe but you can also use leftover chicken or rotisserie chicken (just make sure your rotisserie chicken is gluten free). I also used a whole, uncooked sweet potato but if you have leftover sweet potatoes from Thanksgiving, just cut up the equivalent of a large one and toss it in with the chicken. You can use any kind of green vegetable you like; I happened to have baby spinach on hand so that’s what I used.

I like this curry served over hot rice.

Easy gluten free curry recipie using leftover turkey or chicken

Gluten Free Turkey Curry Recipe

Ingredients

2 tablespoons olive oil
1 medium white or yellow onion, diced
3 garlic cloves, minced
1 jalapeño pepper, deveined, seeded, and minced
1 large sweet potato, peeled and diced
4 tablespoons curry powder
1 (15-ounce) can fire roasted diced tomatoes, undrained
½ cup Creamy or No-Stir Sunbutter
4 cups gluten free chicken broth
¼ teaspoon cayenne pepper, or to taste
4 cups cooked turkey
Kosher or fine sea salt, to taste
Freshly ground black pepper, to taste
3 cups baby spinach
Rice for serving, optional

Directions

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook for another minute. Add the sweet potato and curry powder and cook, stirring occasionally, for another 5 minutes. Add the tomatoes, Sunbutter, chicken broth, and cayenne. Bring to a boil, stirring occasionally. Cover the pan, lower the heat and simmer for 20 minutes or until the sweet potatoes are tender. Taste and season with salt and pepper. Add the turkey, cover the pan and cook until the chicken is heated through, about 5 minutes. Stir in the spinach and serve hot over rice, if desired.

Servings:

A gluten free, nut free recipe that serves 6.

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