Left-over Turkey Curry
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 tsp garlic cloves, finely minced
- ½ inch fresh ginger, finely minced
- 2 tsp garam masala
- 2 tsp cumin powder
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp paprika powder
- ½ tsp chilli powder
- 1 tsp turmeric powder
- 2 tbsp tomato paste
- 250 ml (1 cup) chicken stock
- 1x400 ml (13.5 fl.oz.) can coconut milk
- 500 g turkey leftovers, shredded
- 100 g baby spinach
- fresh coriander, to garnish
- 2 cups tomato, chopped
Instructions
- Melt butter in large heavy bottom pot. Add onions and sauté for 3-4 minutes over medium heat until softened.
- Stir in the garlic and ginger and continue to cook for another minute until fragrant. Next, add the spices and stir to combine and cook for a minute.
- Add the tomato paste, chicken stock and coconut milk. Allow to simmer on medium heat for about 5- 10 minutes until the sauce thickens.
- Stir in the turkey leftovers, lower the heat, and simmer for 5 minutes until the sauce thickens further. Add salt and pepper to taste.
- Add the baby spinach to the pan, cover with a lid and simmer for 2 minutes until the spinach wilts.
- Garnish with fresh coriander and serve with rice or naan on the side.