A flavourful curry using leftover roast turkey from Xanthe Clay.
Ingredients
- For the quick sweet pickled chillies:
- 100 ml cider vinegar
- 75 g caster sugar
- 2 large long red chillies sliced (remove the seeds first if you prefer less heat)
- For the curry
- 3 tbsp turkey fat or vegetable oil
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 1 onion peeled and thinly sliced
- 1 tbsp grated fresh ginger
- 4 garlic cloves crushed
- 1 tbsp paprika
- ½-1 red chilli chopped
- 1 large sweet potato peeled and cut into 5cm chunks, about 500g
- 250 ml turkey stock or chicken stock
- 200 g Tenderstem or Bellaverde broccoli
- 200 ml coconut milk
- 300 g cooked turkey pieces brown meat is best
- Fresh coriander and cooked rice to serve
- 300 g cooked turkey pieces brown meat is best
- Fresh coriander and cooked rice to serve
Servings:
Instructions
- For the chillies, put the vinegar, sugar and half a teaspoon of salt in a small pan and bring to the boil. Add the chillies, return to the boil and cook for one minute. Turn off the heat, cover, and leave to cool.
- Heat the turkey fat or oil in a large pan and add the cumin and mustard seeds. When they start to pop, add the onion, and cook until soft and starting to brown. Stir in the ginger, garlic, paprika, chilli and sweet potato, plus a seasoning of salt.
- After a minute, add the stock, bring to a simmer, stir well and cover. Simmer for 20 minutes, until the sweet potato is cooked. Add the broccoli and cook for five minutes.
- Stir in the coconut milk and turkey and heat through. Serve with lots of chopped coriander, rice and the sweet pickled chillies.
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