• Ca9eded0ff734ae70870f9324e334cf8

Turkey Curry

This mild and creamy turkey curry is quick and tasty and uses everyday spices and Christmas leftovers.

Prep
Cook
Serves 4people
Ingredients
1
tbsp olive oil
25
gr unsalted butter
1
large onion finely chopped
4
cloves garlic finely chopped
1
in stick of ginger grated
1
red chilli finely chopped
8
pods of green cardamom slightly crushed
1
tsp ground cumin
1
tbsp ground turmeric
1/2
tsp chilli powder
1
tsp garam masala
1
tsp ground coriander seeds
2
large potatoes, peeled and cut into cubes
1
butternut squash, peeled, seeds removed and cut into cubes
570
ml chicken or turkey stock
125
ml yoghurt
85
ml double cream
1
tbsp lemon juice
6
large handfuls roast turkey, chopped
1
tbsp fresh coriander leaves, chopped
Directions
1.
Heat the oil and butter in a large non-stick casserole pot.
2.
Add the onions and cook for 2-3 mins, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander.
3.
Cook over a medium heat until the onion is soft, being careful not to burn the spices.
4.
Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
5.
Add the stock and bring to the boil.
6.
Season, to taste, with salt and freshly ground black pepper.
7.
Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
8.
Stir in the yoghurt and cream, then add the lemon juice.
9.
Add the cooked turkey, fold in and simmer to heat through.
10.
Sprinkle with coriander leaves and serve immediately.

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