turkey and sweet potato curry
- Preparation and cooking time
- Serves 4
a lightly spiced, delicately floured curry that can use up your left overs or cheap cuts you find in your supermarkey
- 4 x Turkey Steaks (or any left overs)
- 3 or 4 medium sized sweet potatos
- 2 medium white onions
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground corriander
- 1 tsp ground turmeric
- 5 or 6 Green cardamon pods split and seeds removed
- 4 cloves
- 1/2 tsp ground cinnamon
- 1 tin of chopped tomatos
- Small bunch of fresh corriander to garnish
- 25ml Veg oil
- 1 good knob of butter
- 1 large thumb of fresh ginger
- 3 cloves of garlic
- STEP 1In a pestle and mortar grind the cloves and cardamon pod seeds, then finely slice the onions. Place a large sauce pan on a medium heat and add the oil and butter. When the butter begins to foam and all the ground spices including the clove and cardamon mix. When the aroma of the spices start to release add the onions and gently fry until soft and brown, this may take 20 - 30 mins so be patient and don't let them stick. If the mix starts to look a little dry add a little water.
- STEP 2Whilst the onions are cooking finely grate the garlic and ginger and set aside in a bowl, peel and chop the sweet potatos into chunks and put aside in a bowl with enough water just to cover them, also chop the turkey steak into bite size pieces.
- STEP 3When the onions are nice and soft and a lovely dark brown colour and the tin of tomatos and the grated ginger and garlic mix. Gently cook this until all the juice from the tomatos evaporates.
- STEP 4Now add the sweet potatos with the water from the bowl, bring this to the boil and simmer for 10 mins then add the turkey. Simmer again for another 10-15 mins until you have a nice consistancy.
- STEP 5simply serve with a little basmati rice, warm chapatis and garnish with fresh corriander. This, as with all currys, is better the day after. Enjoy.