I just got back from a trip and didn’t want to go grocery shopping, so if I wanted to eat I was stuck with what I could find in my freezer and pantry. Nor did I feel much like cooking, so I wanted something that could be prepared with minimum fuss.
I considered eating nothing but the chocolates from my Christmas stockings, but this seemed to be an unwise dinner choice for a person susceptible to migraines. So I opened the freezer. On top of everything was a gallon bag containing a dismembered head of cauliflower I’d hastily tossed in the freezer prior to my departure. Beneath it was a log of frozen ground turkey. Cauliflower is great in curries, and I immediately thought of the turkey curry recipe I posted in August 2015.
Here it is in a new, wintry incarnation.
- 1 tablespoon olive or vegetable oil
- 1 pound ground turkey
- 2 cloves garlic, minced
- 1 small onion, chopped
- 14-oz. can of light coconut milk
- ½ cup no-salt chicken broth or stock
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon red curry paste
- 1½ cups instant brown rice, uncooked
- 1 or 2 pounds frozen cauliflower florets
- Mix the curry paste in a little bit of the water or coconut milk until smooth. Set aside.
- Heat oil in a large pot. Add turkey, garlic and onion. Cook on medium to medium-high, stirring frequently to break up turkey and prevent burning, until turkey is browned and cooked through, about 10-15 minutes.
- Add rice and stir, continuing to cook, for 1 minute.
- Mix in coconut milk, broth, lime juice, lemon juice, fish sauce and curry paste mixture.
- Bring to a simmer and layer cauliflower on top. Cover.
- Simmer on low for 10 minutes.
- Remove from heat. Let sit until rice is tender, about five minutes. Serve.