Turkey Curry

Turkey Curry with vegetable savoury rice for a healthier choice.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 tbsp Rapeseed Oil
  • 1 Each of Green and Red Bell Peppers, chopped and deseeded
  • 400 g Tinned Chopped Tomatoes, with herbs if you can get it for extra flavour.
  • 1 Thinly sliced onioin
  • 3 Garlic cloves, crushed
  • 2 tbsp Curry Paste
  • 2 Curry leaves - remove before serving
  • 1/2 tsp Cumin
  • 300 g Cooked leftover turkey, chopped
  • 1 tbsp Fresh chopped coriander for serving
  • 200 g Leftover cooked potatoes - chopped - if you have any!
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Sea Salt
Instructions
  1. Heat a large pan, add the oil
  2. Add the onion, chopped peppers, curry leaves and garlic. cook until softened and a little browned forabout 3-4 minutes
  3. Add the curry paste, and cumin and aloow to cook for another 2 minutes.
  4. Add the tomatoes. You could add about a cup of water at this stage if it looks a bit too thick. Cook for another 7-8 minutes.
  5. Add the turkey and left over potatoes. Season with the pepper and salt. Simmer for another 2-3 mimutes until the turkey is heated through. Remove the curry leaves.
  6. Serve with savoury rice with some coriander as the garnish.