This is our take on Turkey Curry. It is a great way to use up leftover turkey from the Holiday season.
The bonus is freezing this recipe to reheat at another time!
Ingredients
2 Tbsp coconut oil
2 medium yellow onions roughly chopped
1/2 cup roughly chopped sweet pepper *
1 Tbsp finely chopped garlic
2 Cups crushed tomatoes
13 oz can coconut milk
1 Tbsp Garam masala
1 tsp tumeric
1 tsp coriander
* We used Gypsy but red or green peppers will do.
1 tsp cumin
1/4 tsp ground ginger
1/4 chilli powder (we grind our own which is hot, add to the spice level you want)
1/4 tsp ground cardamom
1 pound leftover cooked Turkey roughly torn into 1 X 1/2 inch pieces.
Directions
1. Heat the oil in a large and deep frying pan.
2. Add the onions and pepper over medium heat. Cook until the vegetables are sweated and translucent.
3. In the meantime mix together all the spices.
4. When the vegetables are cooked, add the garlic and spices. If the pan is a bit dry add a tablespoon of water. You want to cook the natural oils from the spices for the best flavour.
Note: This dish is filling so it should serve 6 people
