Jackie Patti wrote:
The only recipe I have for turmeric is for bread-and-butter pickles.

Everyone says to make curries, but I'll be darned if I know how.

Recipes? Advice? What would be good to try?

OK jackie,

You have to realise this is NOT real authentic curry, but what my
English mother would do with leftover cooked meat from the Sunday roast.
it works with turkey, chicken, pork, beef and lamb!! Now I am sure I
have violated many Asian taboos, but this is from UK, right??

This is my healthier version of Mum's way of cooking.

Ok, put a bit of canola oil in a biggish saucepan ( depending how much
meat you have). Add some cutup onions, and sautee it until it they are
clear. Add a tablespoon or so of flour, and stir it in well . Then add
some curry powder ( this has turmeric in it). Look at the package for
how much. I buy Sharwoods, and HOT, so add a tablespoon or so. If it is
mild add more. You can adjust later.

When this lot is stirred, mixed and nice and hot, add any leftover
gravy or broth from the original dinner, or canned broth. Whatever rings
your chimes. This is a time to add a "few" raisins, the white sultanas
if you have them. Before DH's diabetes I added a lot, but now it is a
very few.

Let this lot simmer, and taste the sauce for seasonings. You may have to
add salt, pepper and more curry powder, depending on your tastebuds.

After this has simmered, put in the leftover meat, cut into pieces ( 1"
cubes more or less) and let the whole lot simmer until you want to eat.

I have always put it on rice with chutney; however DH uses either
spaghetti squash, or julliened zucchini.

If you toast a few slivered almonds, they make a great sprinkle on top.

This looks long, but if you read it through, it is a simple left-over dish.

Good luck

Gillian ( cook for the T2)!! he really wants a filling meal, so this helps.