Boxing Day Turkey Curry
Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 4
Nutrition: Per serving
Energy
388 Kcal
Fat
11g
Saturates
2.5g
Sugars
13g
Salt
1.3g
A delicious, and nutritious, way to use the leftovers from the Christmas roast.
Ingredients
1 tbsp rapeseed oil
1 tsp cumin seeds
1tsp mustard seeds
2 onions, roughly chopped
5 garlic cloves, chopped
3 cm ginger, peeled and sliced
3 tsp curry powder
3 florets cauliflower, roughly chopped
3 medium carrots, chopped
200g Brussel sprouts, halved
200g peas
1litre of turkey stock
360g turkey meat, roughly chopped
8 roast potatoes, cut into quarters
A bunch of coriander, chopped
Method
Heat the rapeseed oil in a heavy based stew pot and gently fry the mustard and cumin seeds for 2 minutes.
Add the onions, garlic and ginger and sauté for 5 minutes, stirring occasionally.
Add a ladle of stock and cook for 5 minutes with the lid on.
Add the turkey pieces and curry powder, stir and simmer with the lid on for a further 5 minutes.
Add remaining stock and the cauliflower, carrots, Brussel sprouts and peas. Bring to the boil and simmer gently for 30 minutes with the lid on, stirring occasionally.
Add the potatoes and simmer for a further 15 minutes.
Add the chopped coriander and serve with mango chutney and flat breads.