I have a healthy appreciation for curry. Indian curries, Thai curries, West Indian curries…all kinds of curries. I’ll even take bastardized curries. Well, those are the ones I tend to whip up.
I also have a fondness for chili. I will eat all sorts of chili. I’ll try ingredients that I don’t even usually eat if it is in a curry.
It was only a matter of time before these two ideas mated in my kitchen, and I devoured the offspring.
I actually made this chili two nights in a row. The first night, I was trying it out. I had the concept in my mind. The second night it came together so easily. The marriage of two of my favorites, I think, has just become one of my kitchen staples!
First I softened some onions and salted them.
I added a package of turkey, and around a tablespoon of curry powder. I also added salt to the turkey.
After the turkey was cooked through, I added a can of diced tomatoes, a can of black beans (strained and rinsed), about 2 cups of butternut squash chunks, and a can of chicken broth.
Once that was warmed through, I added a bag of chopped frozen spinach.
Finally, I added a handful, by which I mean about a half cup, of dried cranberries. Once the butternut squash is cooked, it’s all done!
This is a low maintenance quick meal. Everyone who ate it liked it quite a bit.