CURRY TURKEY MEATBALLS in BROWN GRAVY, with SQUASH or CALABAZA and COUSCOUS

​Curry is mostly associated with Indian, and Caribbean cuisine. It is a strong spice, however, when used correctly and in moderation, it enhances the flavors of whatever protein you are cooking. I love to use it in turkey, since we all know that turkey meat lacks intense flavor. In today’s simple yet exotic menu, I combined the “Indian” curry flavors with “African/Greek” Couscous and my Puerto Rican Calabaza.
 
Approximate Prep and Cooking Time: 30-35 minutes
Approximate Cost: $8.40 or $4.20 per serving
Difficulty Level:    X     Easy
Servings: 2 +
 
Ingredients
½ lb. 99% ground turkey ($2.25)
¼ tsp. curry powder (.30)
½ tsp. of a Sazón envelope (.30)
1 ½ tbsp. olive oil (.40)
1 tbsp. bread crumbs (.20)
1 tbsp. dried onions (35)
1 tsp. granulated garlic (.35)
1 egg (.16)
1 ½ cups of couscous ($1.75)
2 cups (or 1 ½ lb.) of squash cut in 1” cubes (@ .69/lb. = ($1.04)
1 ½ cup chicken stock ($1.00)
1 ½ tsp. cornstarch (.30)
 
Directions for the Turkey Meatballs
Add all the dried ingredients (but ½ the Sazón envelope) and the egg to season the turkey and mix well without over mixing.
Make medium size turkey balls with an ice cream scooper or a soup spoon.
Drop them in 1 ½ tbsp. olive oil and sauté until golden brown. Remove from the pan into a glass bowl.
Meantime, in a small container dissolve ½ cup chicken stock and 1 ½ tsp. cornstarch, set aside.
Remove the skillet from the stove and carefully add 1 cup of chicken stock to deglaze it, move it back to the stove, reduce the heat to medium low and add the cornstarch mix.
Bring the sauce to a boil and cook for few minutes until the sauce thicken to your like. (If needed add more cornstarch mix or stock.)
 
Directions for the Pumpkin
Rinse the pumpkin skin, remove the seed and membrane and cut in 1” pieces.
Add the pieces to a saucepan with water to cover them and boil med. high until tender.
When done, drain the water and let them drip completely before serving. Optional, you can drizzle a bit of olive oil or butter.
 
Directions for the Couscous
Cook couscous according to the box directions, and add ½ the Sazón envelope for a nice golden color. Couscous cooks in under 10 minutes.
 
For serving suggestions, please follow my slide show. Enjoy!