I found this in the Star Tribune around Thanksgiving, and it is quite delicious and a nice change from the usual turkey Tetrazinni approach. I tweaked a few ingredients and made it as shown below:
2 TBSP finely chopped garlic
1 tsp. crushed red pepper flakes (or more, if you like it hotter)
2 tomatoes chopped*
2 TBSP curry powder
2 TBSP garam masala
1 cup yogurt
1/2 bunch cilantro
1 lb. chopped cooked turkey (or chicken, or cooked meat of any kind)
1 TBSP olive oil
1 small yellow onion, chopped
1 lb. chopped cooked sweet potatoes
3 TBSP brown sugar (this can be left out or reduced if your left over sweet potatoes are already sweetened.
1/2 tsp salt (or to taste)
1 small can (5.6 oz, or 165 ml) coconut milk (or half and half)
Put ginger, garlic, pepper flakes, tomatoes*, curry powder, garam masala, yogurt and cilantro into a deep bowl and stir to combine. Add turkey, toss well, cover, and refrigerate for several hours or overnight. I like to use big ziploc bags for this step; they are airtight and take up less room in the fridge. And you can wash them and reuse them for years! (Mine said: mixed green beans, 2008 on it)
Heat oil in large skillet over medium heat. Add onions and cook until translucent. Stir in turkey and marinade, sweet potatoes, sugar, salt, and coconut milk; cook until heated through. Transfer to a large bowl and serve. (This is one of those dishes that they bring you in an Indian restaurant and all the polite diners get this look on their face that says, “Gee, that’s not much food. What a ripoff.” But it is really rich and delicious!)
* I didn’t have tomatoes, so I substituted 1 TBSP tomato paste and 1/2 cup water. It tasted just fine, but you may prefer to use tomatoes for the variety of textures they provide).