Leftover Turkey Curry
Packed with warming spices, this quick and easy curry is a delicious way to use up your leftover Christmas meat!
Serves
Serves 6
Featuring
Shemin’s Indian Curry Paste
Ingredients
500g cooked turkey (or any cooked meat of your choice), in bite size chunks or sliced
1 medium onion, finely chopped
4 tbsp oil
100g Shemin’s Indian Curry Paste
400g tinned chopped tomatoes
1 red, 1 yellow and 1 pepper, sliced (or, any leftover veg that needs using up)
1 tbsp tomato puree
100ml water
1 tbsp Garam Masala
A knob of butter
Salt
Juice of half a lime
2 tbsp fresh coriander, chopped
All ingredients are available to purchase in our Farm Shop
Method
- Heat 3 tbsp of oil in a pan, then add the vegetables and stir-fry until wilted slightly. Remove from the pan and set aside.
- Add a little more oil if needed, then add the onions to the pan. Fry until soft (but not browned).
- Add Shemin’s Indian Curry Paste and cook gently for a minute.
- Add the tomatoes, tomato puree and water, and cook gently for about 15 minutes until you have a thick sauce and the tomatoes have broken down. You may need to add a little extra water, if the sauce gets a little dry whilst cooking.
- If you wish, you can put the sauce in the food processor and whizz it up to make it completely smooth, then return it to the pan. Alternatively, you can leave it chunky if you prefer.
- Stir in the Garam Masala, the add the cooked meat, vegetables and butter, and cook for a couple more minutes.
- Season to taste with salt and squeeze over some lime. Sprinkle over the fresh coriander before serving.
