Turkey Curry
25 Min
Easy
Some might argue that the curry that follows Christmas Day to use up the Roast Turkey is better than the main feast itself! This recipe is super simple and quick - as we think you've probably spent enough time in the kitchen!
Ingredients
4
ingredient_quantity
recipe ingredient
1
tablespoon
sunflower or vegetable oil
1
large
onion, diced
15
g
root ginger, finely grated
2
Cloves
garlic, crushed
400
g
cooked turkey, cut into chunks or shredded
2
tablespoons
Tandoori Masala Spice
400
g
can chopped tomatoes
75
g
Maggi Coconut Milk Powder
20
g
coriander leaves
4
tablespoons
Low Fat Yogurt
1
small
red chilli, finely sliced
200
g
cucumber, diced
3
Mediums
ripe salad tomatoes, diced
1
Medium
Red onion
240
g
Basmati or long grain rice (uncooked)
.
Nutrition Value
Carbohydrate
25.6 g
Energy
435.1 kcal
Fat
21.2 g
Protein
35.3 g
Sodium
621.4 mg
of which: sugars
12.7 g
Information per serving
Instructions
25 Minutes
-
Step1
5 MinHeat the oil in a large pan and fry the onion for a few minutes until turning light brown. Add the ginger and garlic and fry for a further minute or so. -
Step2
15 MinAdd the cooked turkey, spice powder and tinned tomatoes. Mix the coconut milk powder with 325ml boiling water and pour into the pan. Bring everything to a simmer and cook gently for 10-15 minutes, stirring occasionally until the turkey is piping hot and the sauce has thickened. Season to taste with salt and pepper and a pinch of sugar to counteract the sharpness of the tomatoes. -
Step3
5 MinMake a quick kachumber salad - finely dice the red onion, cucumber and tomato - add a squeeze of lemon juice and a little seasoning. Serve with freshly cooked basmati rice and the turkey curry. Add a few onion bhajis as it is a special occasion!
