Day-After-Thanksgiving Coconut Curry

Serves 6 – 8.

I played around with the spices adding a couple extra shakes of cumin, ginger, and turmeric (which already ingredients in my sweet curry powder). Just have fun with it, you really can’t mess this dish up.

1-2 Tbs olive oil
1 medium-large onion, diced
½ green bell pepper, diced
4 medium garlic cloves, minced
1 small chile pepper, minced (or a few pinches of cayenne)
Hefty squirt of tomato paste
5 teaspoons sweet curry powder
Couple shakes of Garam Masala
2 cups leftover turkey (or rotisserie chicken), shredded
2 small (or 1 large) sweet potato, cut into bite-size chunks
1 small head of broccoli, stems cut into large chunks and florets divided
1 can (13.5 oz) coconut milk
2 cups chicken stock, more if necessary
Salt and Black pepper

Heat olive oil in a Dutch oven, or soup kettle, over medium heat. Add onions and bell pepper and sauté until soft, about 3-5 minutes. Add the garlic and chile pepper, and continue to cook until fragrant, another minute. Add the tomato paste and spices, and stir to coat. Add the chicken, sweet potato, and broccoli stems, stir to combine, and then add the coconut milk and chicken broth. Stir to combine and season to taste with salt and black pepper.

Simmer the curry until the potatoes and broccoli stems are almost tender, about 5-7 minutes. Then add the broccoli florets and cook until crisp-tender, another 3-5 minutes. Taste and adjust seasonings. Serve over rice or couscous.