Turkey curry

Perfect for your Christmas turkey leftovers- a tasty and syn-free turkey curry

Turkey curry isn’t a tradition in my family, but Bridget Jones’ Diary made me want to introduce it! Luckily it’s a very easy thing to make syn-free as turkey is naturally lean, spices are syn-free and you can squeeze n lots of speed vegetables. I made my own curry spice mx which is so simple, and you can make it in bulk so it’s ready whenever you want to make a quick and easy curry!

 

My Recipe

Serves: 4
Syns: none
Healthy Extra: none

Ingredients

  • 800g (or whatever you have left!) cooked turkey
  • Frylight
  • 2 large onions, finely chopped
  • 3 peppers (red, green and yellow)
  • large handful fresh spinach, roughly chopped
  • 3 tbsp tomato puree
  • 1 tin chopped tomatoes
  • large handful chopped fresh coriander
  • 2 limes, juiced
  • 400ml chicken stock
  • FOR THE SPICE MIX
  • 1 tsp ground ginger
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tbsp garam masala
  • 1 tsp fenugreek
  • 1 tbsp garlic powder

Method

  1. Mix all of the spices together in a ramekin and set aside
  2. Fry the onions in frylight until translucent, and stir in the spices. Stir fry for 1-2 minutes
  3. Add the chopped peppers and spinach and stir well.
  4. Add the chopped tomatoes, tomato puree and chicken stock and bring to a simmer
  5. Add the turkey, put onto a low heat and simmer for 35 minutes, stirring occasionally. Just before you serve, stir through the lime juice.
  6. Serve with basmati rice, and sprinkle generously with coriander

Additional Info

If you haven't got much turkey left, just add more vegetables, or even some chopped potatoes

1 Reply to "Turkey curry"

  • comment-avatar
    Judith 3rd January 2016 (7:18 pm)

    Thanks Pip, a great recipe, we added some left over lamb (lean bits) instead of turkey …I particularly liked it as the curry was a perfect temperature and not too heavy… I will repeat this

    Judith

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