Tom's Kitschy Turkey Curry Pot Pie

 The word Kitschy means popular and low brow baby.  Here you will see we couldn't get enough kitschy as we added some Christmas shaped puffed pastry to the top. This is what a Mrs. Jones' Turkey Curry Buffet looks like. It is beyond delicious!

Let me introduce you to some kitschy turkey curry pot pie - not the authentic curry I'd originally planned but nevertheless, firefighter approved and a regular dish served at No. 5 Hall in Burnaby, concocted by my hubby's friend Jeff.  I called it Tom's Kitschy Turkey Curry Pot Pie though because Tom Turkey are synonymous - Jeff just doesn't fit. But it is his recipe.

The Story of How This Came to Be

Now, when we were in Kelowna this past summer, we made this dish (and I am not kidding) three times for 3 separate groups of company.  One of the biggest reasons was because I didn't feel like cooking so sent my hubs into the kitchen. So here is something I just found out as my husband was making this curry.  Him and Jeff have a secret ingredient and he kept it from me, even in Kelowna because he knew I'd make a big deal of it.  But I caught him and you know what it was, fricking mushroom soup!  "You are not!" I exclaimed. I couldn't believe it.  Here I was planning on a completely different recipe, one for Mom's Best Stuff but then I said to hubby last night, hey why don't you make that really delicious curry using our turkey up - the one you made when we were away!  Under no circumstances did I know there were cans of mushroom soup involved - Vikram Vij would flip his lid - but I am almost certain he would love it too.  At least I know Brigette Jones' Mom would include this at her Turkey Curry Buffet amidst a sea of Christmas jumpers!  P.S. If you ever see a Burnaby Firefighter, ask them if they've ever tried Jeff's Curry. Bon Appetite!

KITSCHY TURKEY CURRY POT PIE

1 package of Puff Pastry defrosted

1 onion, diced, 3 celery stalks, diced, 1-2 red/orange/yellow peppers, diced, 2-284 ml cans mushroom soup, 2-400 ml cans coconut milk, 1/2 jar Madras paste, 1-240 ml jar green Thai curry, 1-240 ml drained water chestnuts, pinch of chili flakes optional, salt and pepper to taste.

In a nice pot, saute your diced veggies, then add the contents of all of your jars and cans. Add seasonings, stir and simmer for about 20 minutes.

Roll out Puff Pastry and either use a circle pastry cutter or to make it more kitschy in Christmas shapes!  Put shapes on a cookie sheet and bake according to package's instructions. Once they are done, simply top over curry and dig in.  Absolutely delicious with a good curry kick!  Enjoy!

Curried Parsnip Soup Topped with Naan Bread Croutons

 This is beyond delicious and the perfect gateway to healthyish eating after Christmas!

Curried Parsnip Soup

4 tbsp. olive oil, 1 onion, diced 1 celery stalk diced, 1 garlic clove diced, 1 tbsp. garam masala, 1/2 tsp. tumeric, 1/4 tsp. dried mustard, 1/4 tsp. cinnamon, pinch cayenne pepper, 500 grams parsnips, peeled and chopped (look on bag for gram measurements, but I used 2 1/2 bags of small parsnips, 1 medium potato, peeled and chopped, 1 liter chicken stock, 1/4 cup heavy cream, Cilantro to top and of course this is optional and naan croutons/

If you'd like to make vegetarian, you can use veggie stock and also, you need not add the cream, it is very delicious without it as well.

Put olive oil in a pot over medium high heat and toss in the chopped onion and celery.  Once both are gently cooked add the spices and garlic all at once and stir for a minute.  Then add the parsnips and potato and 1 liter (4 cups)  chicken broth.  Bring to a boil, then turn the heat down to low, put a lid on and simmer for 20 minutes.  When you can pierce the parsnips and potato easily, using a hand blender, blend until smooth.  Then add cream, making swirly designs and top with naan croutons and cilantro.

Naan Croutons

Cube 2-4 pieces of naan bread and put into a casserole dish.  Put a little olive oil over cubes and stir to distribute.  Put into a 350 degree oven for about 15 minutes.  So delicious!