Turkey curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp vegetable oil
- 1 onionthinly sliced
- 10cm piece of gingerfinely grated
- 3 garlic clovescrushed
- 300g leftover cooked turkeyshredded (see tip)
- 2 tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp kashmiri chilli powder(see top tip)
- ½ tsp turmeric
- 1 tbsp tomato purée
- 400ml can coconut milk
- 400g can chickpeas
- 1 tbsp smooth peanut butter
- fresh corianderto serve
- naan or riceto serve
Nutrition: per serving
- kcal458
- fat27.7g
- saturates16.6g
- carbs17.4g
- sugars5.8g
- fibre6g
- protein31.9g
- salt0.29g
Method
step 1
Heat the oil in a large saucepan and cook the onion over a medium-low heat for 8-10 mins until soft. Season, stir in the ginger and garlic and cook for 1 min until fragrant. Stir in the turkey along with the dried spices and tomato purée, and cook for another 2 mins, stirring well.
step 2
Pour in the coconut milk and chickpeas (including the liquid). Add the peanut butter, then bring to the boil, turn the heat down to a simmer and cook for 6-8 mins until the sauce is thickened slightly.
step 3
Scatter over the coriander and serve with naans on the side.
