Turkey Mulligatawny

A delicious way to use up turkey leftovers post-holidays. Terrific recipe from chowhound.com. Chicken would be a perfectly acceptable substitute for the turkey.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons unsalted butter
• 1  medium yellow onion, diced
• 1  medium granny smith apple, diced
• 2  medium carrots, diced
• 5  medium garlic cloves, minced
• 1⁄4 cup flour
• 1  tablespoon curry powder
• 1  tablespoon garam masala
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon ground cloves
• 5  cups  turkey stock or 5  cups  chicken stock
• 2  cups  leftover  cooked turkey, diced
• 1 1⁄2 cups  cooked brown basmati rice
•  light coconut milk
• 1⁄4 cup fresh lemon juice
• 1⁄2 teaspoon  grated lemon zest (optional)
• 1  cup fresh cilantro leaves, chopped (garnish)

Directions

1. Melt butter over medium heat, once it foams, add onion. Season with salt and cook until tender, approximately 3 minutes. Add apple, carrot and garlic and stir in to coat with butter, season again with salt and pepper. Cook for about 5 minutes, until apple is tender. Sprinkle flour and spices over veg/fruit mixture and cook until seasonings are fragrant. Cook about two minutes then add stock, stirring until vegetables are tender, about 10 minutes. Add turkey, rice, coconut milk and lemon juice and simmer gently for about 10 minutes. Add lemon zest, if using, and season with salt and pepper, to taste. Serve with garnished with cilantro.