Turkey curry
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 294 | |
| low in | fat | 10g |
| saturates | 2g | |
| carbs | 26g | |
| sugars | 11g | |
| fibre | 4g | |
| protein | 26g | |
| salt | 0.8g |
Ingredients
- 1 tbsp sunflower oil
- 1 large onion, thickly sliced
- 1 green pepper, deseeded and chopped
- 2 tbsp curry paste (or gluten-free alternative)
- 2 garlic cloves, crushed
- 400g can chopped tomatoes
- 300g leftover turkey, diced
- 300g leftover cooked potato (either boiled or roast), diced
- 2 tbsp mango chutney
- small pack coriander, roughly chopped
- rice or naan bread, to serve
Method
- STEP 1
Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
- STEP 2
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Goes well with
Recipe from Good Food magazine, December 2013
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