Turkey curry
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Ingredients
1 tbsp coconut oil
2 onions chopped
4-5 cloves garlic
Thumb size piece of ginger grated
2 tbsp medium curry powder
1 tsp garam masala
1 tsp ground coriander
½ tsp chilli flakes
10 apricots
3 apples peeled and chopped roughlyÂ
3 peppers deseeded and chopped roughlyÂ
2 tbsp tomato purée
700ml chicken or vegetable stock
Salt and pepper
Leftover turkey
Basmati rice, to serve
Method
Heat the oil in a large pan over medium heat.
Add the onions and cook until softened.
Add the garlic, ginger and spices and cook for three minutes, stirring occasionally.
Stir in the apricots, apples, peppers, tomato purée and stock and bring to the boil.
Reduce the heat and cover and simmer for 40-60 minutes. You can divide this into portions and put in containers in the freezer for later use.
Use a hand blender to blend if you like a smooth curry sauce.Â
Add the turkey meat to the sauce and heat until the meat is piping hot. Serve with basmati rice.Â
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