|Curried Butternut Squash and Broccoli |
With Grilled Turkey Fillet
|Serve with a dollop of sour cream|
I still have some butternut squash, leftover when I made soup and some broccoli that is anxiously trying to push itself to the front of my fridge, saying "I'm still here and you better do something before I turn yellow". Well, I listened to my broccoli and pluck the leftover butternut squash for a "ONE MEAL POT". So here goes.......
1 pkg. of turkey fillet (or any meat or fish fillet that you might have) Season well with the Amazing Dry Rub and a sprinkling of olive oil to keep those fillets moist and happy- set aside
FOR THE VEGETABLES:
2 cups of butternut squash cubed
2 cups of broccoli florets
1 small chopped onions
4 minced garlic cloves
1 tablespoon minced fresh ginger
1 stalk of leek minced (green and white part) or scallions
1 teaspoon of spicy paprika
1/4 - 1/2 cup stock or water
and the 4 C's......a teaspoon each of the AROMATIC SPICE POWDERS......
Curry, Coriander, Cumin, Cardamon, and the Martha Graham of spicess...drum roll please....GARAM MASALA!
3 tablespoons of Sour Cream
Heat some oil on a large deep pan and stir in the garlic, ginger, and onions and a pinch of salt mixing until soft. Find a hot spot on the pan and get all the aromatic spices in and stir for less than a minute or you'll scare them!. Get the butternut squash in next, stirring, and add a little of the stock at a time to steam and cook the squash. Continue stirring and season with a pinch of salt, then add the sour cream, stir and put the cover and let simmer on medium low for 5 minutes until cooked. Test the butternut squash with a fork for doneness and throw in the broccoli next. Keep stirring for the vegetables to soak in the sauce that is developing in the pan and continue cooking for another 2-3 minutes. Add more stock if necessary and don't allow the pan to dry up. I always want a little crunch in my broccoli. Correct seasoning and keep on warm half covered while you attend to the TURKEY........
Brush your grill pan with a little olive oil and heat on medium high until smoky hot. Spread each fillet on the pan without crowding them and grill for minute on each side (my fillets were very thinly sliced). Don't over grill them or they'll get dry. Top the pan of curried vegetables with the grilled turkey and spinkle the dish with the minced leek. Serve with a dollop of sour cream and watch your family enjoy the dish! Please adjust the recipe for 4-6 servings.