Turkey Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500 g cooked turkey meat (skin removed and cut into 2cm chunks)
- • 2 medium onions (peeled and finely chopped)
- • 2 cloves garlic (peeled and crushed)
- • 2 tbsp mild curry powder
- • 1 chicken stock cube
- • 500 ml boiling water (to combine with stock cube)
- • 1 tbsp tomato puree
- • 4 cooked roast potatoes, approx 40g each (cut into 2cm chunks)
- • 150 g cooked Brussels sprouts (cut into quarters)
- • 50 g cooked fine green beans (halved)
- • 50 g cooked frozen peas
- • 200 ml coconut dairy free milk alternative
- • 100 g fat free Greek yoghurt
- • salt and pepper (to taste)
- • low calorie cooking spray
- • a few sprigs of flat leaf parsley (to garnish (optional))
Preparation Steps
Spray a large saucepan with low calorie cooking spray and place over a medium heat.
Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.
Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 - 3 minutes.
Add the stock, tomato puree, turkey and season with salt and pepper. Cover with a lid and simmer over a low heat for 10 minutes.
Add the potatoes and coconut dairy free milk alternative, cover and simmer over a low heat for a further 5 minutes.
Add the Brussels sprouts, beans and peas, cover and simmer over a low heat for 1 - 2 minutes, until the vegetables are hot, but are still bright green and not overcooked.
Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.
Garnish with a sprig of flat leafed parsley if wished and serve.