Leftover Turkey Curry
Prep Time
15 Minutes
Cook Time
35 Minutes
Ingredients
11
Servings
6
Ingredients
2 tablespoons unsalted butter
1 tablespoon oil
1/2 onion, finely chopped
1 tablespoon Ground Ginger
400 grams tin chopped tomatoes
125 millilitres (4 fluid ounce) water
2 teaspoons Medium Curry Powder
675 grams leftover roast turkey, chopped into bite sized pieces
175 grams (6 ounces) full fat greek yogurt
2 tablespoons Coriander Leaf
Steamed basmati rice and/or naan, for serving
COOKING INSTRUCTIONS
- 1 In a large deep pan warm the butter and oil over medium heat. Add the onion and cook gently, stirring until softened, about 7 minutes. Add the Ginger and cook until fragrant, about 2 minutes.
- 2 Add the Tikka Curry Powder, salt and pepper, tomatoes, and 125 millilitres (4 fluid ounces) water. Cover and simmer for 30 minutes.
- 3 Add the yogurt and turkey and simmer very gently until warmed through.
- 4 Stir in the coriander leaf. Serve with rice.
- 5