Turkey Curry

Name: Turkey Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon sunflower or vegetable oil; 1 large onion diced; 15 grams root ginger finely grated; 2 Cloves garlic crushed; 400 grams cooked turkey cut into chunks or shredded; 2 tablespoons Tandoori Masala Spice; 400 grams can chopped tomatoes; 75 grams Maggi Coconut Milk Powder; 20 grams coriander leaves; 4 tablespoons Low Fat Yogurt; 1 small red chilli finely sliced; 200 grams cucumber diced; 3 Mediums ripe salad tomatoes diced; 1 Medium Red onion; 240 grams Basmati or long grain rice (uncooked)

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Easy

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25 Min

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! For allergens, always check the ingredients list of each product used.

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Ingredients

sunflower or vegetable oil

1 tablespoon

red onion (finely chopped)

1 large

root ginger, finely grated

15 g

Garlic

2 Cloves

cooked turkey, cut into chunks or shredded

400 g

Tandoori Masala Spice

2 tablespoons

can chopped tomatoes

400 g

Maggi Coconut Milk Powder

75 g

Fresh Coriander

20 g

Low Fat Yogurt

4 tablespoons

red chilli, finely sliced

1 small

cucumber, diced

200 g

tomatoes, cut into small cubes

3 Mediums

red onion (finely chopped)

1 Medium

Basmati or long grain rice (uncooked)

240 g

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Nutritional Information

Carbohydrate

25.57 g

Energy

435.14 kcal

Fat

21.21 g

Protein

35.3 g

of which: saturates

12.49 g

Sodium

621.44 mg

of which: sugars

12.7 g

Recipe Steps

25 min

5 min

15 min

5 min

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Recipe Steps

25 min

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Heat 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.

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Recipe Steps

25 min

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Add 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.

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Make 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!

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Turkey Curry

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