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Curry Turkey Lettuce Cups (Serves 6)

Last week, Henry and I hosted a lunch potluck and play date. I was uncertain about what to make until the night before, when the idea for this fusion dish popped into my head. It’s amazing what you can dream up when you’re awake with a baby at 1 a.m.
This recipe is Henry-approved.

While this dish was geared toward the mamas, I think kids would also have fun putting together their own lettuce cups. Henry and his friends, ate quite a bit of the turkey too; the small bits were good for practicing their pincer grips. Plus, it includes a delicious variety of fruits and vegetables.

Daddy enjoyed the leftovers with us on the following day, although he preferred to wrap the turkey mixture in a tortilla instead of using the lettuce cups.
Curry turkey cooking on the stove top.

1 Tablespoon olive oil
1 pound ground turkey
1 clove garlic, minced
1 small red onion, 1 cup diced
1 medium green apple, such as Granny Smith, 1-1/2 cups diced
4-5 white button or crimini mushrooms, 1 cup diced
1 teaspoon soy sauce
1 teaspoon tomato paste
1-½ teaspoon mild curry powder
½ teaspoon turmeric
¼ teaspoon chili powder
¼ teaspoon black pepper
1 medium carrot, 1 cup grated
½ cup raisins
½ cup flaked coconut
1 head lettuce, Bibb or Butter Lettuce work best
Curry turkey lettuce cups ready to serve.
Dice the onion, apple and mushrooms into small pieces. Grate the carrot.

Tear lettuce leaves from the head and rinse. Keep the lettuce leaves whole.

Heat oil on medium in a large sauté pan. Add the turkey and use a wooden spoon to break it up into small pieces.

When the turkey is no longer pink, stir in the garlic, onion, apple, mushroom, soy sauce, tomato paste and spices. Stir frequently until the mixture starts to brown.

Pour the turkey mixture into a serving bowl. Place lettuce leaves on a serving platter. Place carrot, raisins and coconut in separate serving bowls.

Assemble each lettuce cup by placing a spoonful of turkey mixture in a lettuce leaf. Top with carrot, raisins and coconut. Fold the lettuce filling like a burrito and enjoy.
Curry turkey lettuce cups ready to eat.
How your kids can help

  • 1-year old: If you have clear spice containers, let your child observe the different colors of herbs and spices through the jars -- yellow turmeric, red chili, green parsley. Henry enjoys shaking the spice jars.
  • 2-year old: Tearing and rinsing lettuce leaves.
  • 3-year old: Placing the carrot, raisin and coconut in small serving bowls.
  • 4-year old: Grating the carrot.
  • 5-year old: Measuring the spices.


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