Turkey Curry | Dorothy Lane Market

Turkey Curry

PREP TIME 5 mins
COOK TIME 25 mins
Chef Carrie Walters
  • POSTED Sep 27th, 2021
  • BY Chef Carrie Walters


  • 1 pkg DLM Harvest Medley Root Veggies
  • 3 Tbsp DLM Extra-Virgin Olive Oil, divided
  • ¼ tsp salt and pepper to taste
  • 1 onion, diced
  • ¼ cup raisins
  • 3 Tbsp DLM Mild Curry Powder
  • 4 garlic cloves, minced
  • 1 Tbsp ginger, minced
  • 1 15-oz can chickpeas (garbanzo beans), drained
  • cups water
  • 2 cups cooked turkey, diced
  • 1 cup frozen green peas
  • 1 cup plain full-fat yogurt
  • ½ cup cilantro, for garnish


Preheat the oven to 400ºF. On a sheet pan drizzle the package of root veggies with 1 Tbsp olive oil, seasoning to taste with salt and pepper. Roast in oven until tender, about 15-20 minutes. Set aside.
In a large sauté pan, heat the rest of the oil and add the onion, raisins, and curry powder and cook about 5 minutes or until onion is tender; stir in the garlic and ginger.
Add the roasted root vegetables, chickpeas, and 1½ cup water.
Bring to a simmer and add the turkey and peas, mixing until combined and heated through.
Remove from heat, stir in yogurt, and season again to taste with salt and pepper.
Garnish with cilantro if desired. Serve with rice and naan flatbread.


Average Rating:

Write a Review

© 2024 Dorothy Lane Market | Terms and Conditions