From Cooks Illustrated (with some adaptations), so you know it will come together the way its supposed to. This was a great use of leftover roast turkey.
Ingredients
3 Tablespoons vegetable oil
1 medium onion , sliced thin
2 Tablespoons curry powder
Table salt
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
4 teaspoons grated fresh ginger
2cups vegetables , roasted (we like broccoli and cauliflower, or fresh bell pepper)
1 (15 ounce) can chickpeas , drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1/4 cup minced fresh cilantro leaves
1 cup plain whole-milk yogurt (don't use nonfat)
Instructions
1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
2. Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes more.
3. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.
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