Turkey, Sweet Potato, and Fig Curry

Here’s a great way to use up leftover Thanksgiving turkey, but don’t let that keep you from enjoying this curry any time of year with turkey, chicken, pork, or beef, or make it vegetarian additional vegetables. In any incarnation, it's quick, comforting, flavorful, and—thanks to California figs and California sweet potatoes—a little bit sweet.

Serves 4 to 6




Turkey, Sweet Potato, and Fig Curry

1 Tablespoon coconut oil or other high-heat cooking oil
1 1/2 Cups chopped yellow onion
1 Cup chopped green bell pepper
2 Tablespoons curry powder
3/4 Teaspoon salt
4 Cups cooked shredded turkey
1 Pound orange- or yellow/white-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 Cups halved Blue Ribbon Orchard Choice or Sun-Maid California Figs, (about 5 ounces)
1 14-ounce can full-fat coconut milk
1 Cup water
Cooked rice, for serving
Chopped scallions, for garnish

Turkey, Sweet Potato, and Fig Curry Directions

  1. In a medium saucepan, boil or steam the sweet potatoes until fork tender, about 20 minutes. Drain and set aside.

  2. In a large skillet over medium-high heat, warm the oil. Add the onion and pepper and cook, stirring often, until tender, about 7 minutes. Add the curry powder and salt and cook, stirring, until fragrant, about 1 minute. Add the turkey, figs, coconut milk, and water, scraping up any browned bits in the skillet. Stir in the sweetpotatoes. Bring to a boil, reduce to a simmer, and cook until the ingredients are heated through, about 5 minutes.

  3. Serve the curry over rice, garnished with scallions


Recipe notes

Recipe and photo by Annelies Zijderveld


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