Leftover turkey curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- sunflower oil
- onionfinely chopped
- 3 garlic clovescrushed or finely grated
- thumb-sized piece of gingerpeeled and finely grated
- 1 red chillideseeded and finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp ground turmeric
- ½ tsp garam masala
- 1 tbsp tomato purée
- 400g can passataor chopped tomatoes
- 1 tbsp mango chutney
- 100ml double cream
- 2 tbsp natural yogurt(optional)
- about 600g leftover roast turkeycut into large chunks
- chopped coriandertoasted flaked almonds, steamed rice and garlic naan breads, to serve
Nutrition: Per serving
- kcal563
- fat34g
- saturates13g
- carbs12g
- sugars11g
- fibre3g
- protein51ghigh
- salt0.7g
Method
step 1
Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.
step 2
Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.
