Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
35 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 6

The mashing step thickens the broth; you can skip it for a looser stew.

How to Make It

Step 1

Combine chiles and 1/4 cup boiling water in a bowl; let stand for 15 minutes or until chiles are soft. Remove chiles; discard water.

Step 2

Combine coriander and cumin in a small skillet over medium heat. Cook 3 minutes or until toasted, shaking pan frequently. Place spice mixture in a spice or coffee grinder, and process until finely ground. Combine the ground spices, chiles, rind, cilantro sprigs, garlic, and ginger in a food processor; process until finely chopped. Add coconut milk, and process until smooth.

Step 3

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add carrot and onion; cook 5 minutes or until onion is tender, stirring occasionally. Add the coconut milk mixture, salt, and pepper. Increase heat to high, and cook for 4 minutes or until mixture reduces and begins to brown, stirring frequently. Reduce heat to medium-high; add broth, scraping pan to loosen browned bits. Bring to a boil; stir in 2 cups zucchini. Simmer for 45 minutes or until zucchini is very tender.

Step 4

Remove pan from heat. Mash zucchini mixture with a potato masher, or blend with an immersion blender. Return pan to medium-high heat. Stir in the remaining 1 1/2 cups zucchini and turkey; cook 2 minutes or until thoroughly heated.

Step 5

Spoon 1/2 cup rice into each of 6 shallow bowls; top each serving with about 1 cup stew, 2 teaspoons nuts, and 1 teaspoon cilantro. Serve with lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

carylanddon's Review

hlockwoo
December 02, 2014
Good way to use up Thanksgiving turkey, but hardly a curry. Double or triple spices and add chili garlic sauce to enhance flavor. Would be good with naan.

NaomiYulfo23's Review

indytrish
November 09, 2012
N/A

paalouf's Review

BeckiSue
April 02, 2012
N/A

hlockwoo's Review

carylanddon
November 27, 2011
N/A

indytrish's Review

paalouf
November 08, 2011
N/A

BeckiSue's Review

NaomiYulfo23
November 06, 2011
I skipped the toasting of the spices and used cooked chicken breast instead of turkey, but it still tasted very flavorful. I think there must a step missing at the end. It says to throw in the rest of the zucchini, but then to only cook it for 2 minutes more. I don't want to eat raw zucchini! I cooked it for about 6 minutes. Wish I would have waited to throw the chicken in until the zucchini was finished cooking. Peanuts, cilantro, and lime wedges were delcious toppings when serving.