May Flowers... and Turkey Curry...

The first thing I do every morning.. even before my daily walk..I go out and check the veggie garden. Since the grasshopper fiasco... and my carrots disappearing overnight.. Im a little nervous

But..everything seems to be doing well..and more plants are beginning to flower...

The summer squash

The tomatillos..

the peppers (yes I have removed thoselower leaves)

and even the sunflowers have buds.

The sunflowers by the way have grown at a massive rate.. 

and a couple are now taller than me.

although.. MrD says that thats not difficult as most things are!!!

Turkey Curry

We have to go pick up the truck this afternoon...so tonights dinner is going to be a quick and easy one... using some of the leftover Easter turkey, plus some onions and peppers I have in the feezer. I use this recipe a lot as we love it.. as its tasty filling..and healthy. Add a little coriander on top to make it more pleasing to the eye

Spice mix:

1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon black pepper
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Curry:

1 tablespoon avocado oil
1 medium onion , chopped (6 oz)
1 (14 oz) bag frozen bell pepper slices (or use three large bell peppers, chopped)
1 tablespoon minced fresh garlic
1 teaspoon minced fresh ginger root
3 cups cooked turkey breast skinless, cut into chunks (16 oz)
2 cups reduced-sodium chicken broth
2 teaspoons cornstarch

• Mix the spices in a small bowl. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. 
• Add the onions and the frozen bell peppers. 
• Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. 
• If using fresh peppers, add a splash of water if the pan gets too dry.
• Stir in the garlic, the ginger and the spices, 
• Add the turkey and stir to coat.
• Add the broth. 
• Bring to a boil over high heat, then turn the heat down to medium-low 
• Simmer the curry, uncovered, for 5 minutes.
• Mix the cornstarch with 2 tablespoons of cold water. 
• Stir the mixture into the curry. 
• Keep stirring until the curry thickens, about 1 more minute. 
• Serve immediately, over rice or cauliflower rice.

Love and Hugs
Phoebe x