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Turkey, Sweetpotato, and Fig Curry


Turkey, Sweetpotato, 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 sweetpotatoes—a little bit sweet.

Turkey, Sweetpotato, and Fig Curry - any usage must include -photo by Annelies Zijderveld- - for web use.JPG

Turkey, Sweetpotato, and Fig Curry

Serves 4 to 6

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-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)
One 14-ounce can full-fat coconut milk
1 cup water
Cooked rice, for serving
Chopped scallions, for garnish


  1. In a medium saucepan, boil or steam the sweetpotatoes 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 and photo by Annelies Zijderveld

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Sweetpotato and Pea Risotto with Garlic Breadcrumbs


Sweetpotato and Pea Risotto with Garlic Breadcrumbs

6-8 cups chicken broth (vegetable broth if you are vegan!)

4 T. vegan buttery spread, divided into 3 T. and 1 T.

1 medium sweet onion, chopped

1 garlic clove, minced

1 1/2 c. California Sweetpotatoes, peeled and diced into small pieces

1 cup arborio rice

1/2 cup dry white wine

3/4 cup frozen green peas

1 t. sea salt

1/4 t. pepper

1/2 t. garlic salt

For the garlic breadcrumbs:

2 slices gluten free bread, dried out and crumbled

1/2 T. olive oil

1 T. vegan buttery spread

1/2 t. garlic salt


Pour broth into medium sized saucepan and warm over low heat. Melt 3 T. of buttery spread in a large pot. Add onion, garlic and sweetpotatoes.  Cook over medium heat until onion is soft and translucent.

Add rice to the pot with the vegetables. Cook for 1 to 2 minutes, then add the wine. Stir constantly until the wine has been absorbed by the rice.  Add about one cup of broth, so that the rice is almost covered. Cook over medium heat, letting the rice absorb the broth. Continue cooking and stirring rice, adding a little more broth at a time,  stirring until it is absorbed. Do not add more broth until the rice absorbs the liquid in the pot. Keep stirring. (You will need some muscles, all that stirring is tiring! Lucky for me, Darryl was happy to help stir). Keep up this process until the rice is soft and has soaked up all the broth. The risotto should look very thick and creamy.

In the last few minutes of cooking, add the peas, the tablespoon of buttery spread, and the seasonings. The risotto should be nice and creamy, and the peas should stay fresh and green looking. Make sure the sweetpotatoes are tender, too!

To make garlic breadcrumbs:
Heat the olive oil and buttery spread in a frying pan over medium heat. Add the breadcrumbs and garlic salt and heat, letting the breadcrumbs get crisp and golden brown. Don’t walk away! They will burn if you don’t keep an eye on them. They crisp up quickly, after about five minutes.

Spoon your risotto into bowls and top with the garlicky breadcrumbs! Enjoy!

Recipe courtesy of The Pretty Bee 

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