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
-
Heat a large pan, add the oil
-
Add the onion, chopped peppers, curry leaves and garlic. cook until softened and a little browned forabout 3-4 minutes
-
Add the curry paste, and cumin and aloow to cook for another 2 minutes.
-
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.
-
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.
-
Serve with savoury rice with some coriander as the garnish.