There is only one thing I can say about this Pumpkin Turkey Curry recipe: if there would be only one pumpkin left in the world I would use it to make this dish again. It was THAT GOOD!
- 1 Hokkaido pumpkin, not too big
- 2 tablespoons oil
- 700 g/ 24.7 turkey breast
- 2 garlic cloves
- 1 dried chili
- 1 piece of ginger, about the size of a walnut
- 1 teaspoon turmeric
- 2 red bell peppers
- 250 ml/ 1 cup chicken stock
- 1 can coconut milk (400 g/ ca 1 ¾ cups)
- 1 bunch of scallions
- salt and pepper
- Cut the pumpkin into cubes. Put about 200 g/7 oz of them in your food processor and process them finely. Cut the turkey breast into cubes. Both pumpkin and turkey cubes should be of similar size. Mince the garlic cloves, the chili and the ginger, cut the red bell peppers into small cubes and chop the scallions.
- Heat the oil in a big pan. Fry the turkey breast cubes in several batches. Don't crowd the pan too much, otherwise the meat will cook instead of being fried.
- Put all the meat back in the pan, add salt, garlic, ginger, chili and turmeric and let cook for about 2 minutes until fragrant. Add the bell peppers, ground pumpkin, chicken stock and coconut milk, bring to a boil and let cook for about 15 minutes or until the pumpkin cubes and the meat are tender.
- Add the chopped scallions and let cook for another 2 minutes. Adjust the taste with salt and pepper and scatter the coriander over the dish.
- Serve hot with rice.