Okay, so this dish doesn’t have to be made from leftovers. But it’s Christmas so we’re getting into the spirit of things, and know it is handy to have some inspiration as to what to do with all that excess food! This curry is ‘spiced’ not spicy. If you want to keep things friendly, minus the chilli in the garnish.
Festivities aside this is a great and easy dish. Turkey is a great lean meat but high in protein at the same time. Remember to always source free-range meat.
You can serve this on its own, or with a dollop of Greek yoghurt and some brown basmati rice depending on how hungry the crowd is!
- For the curry
- 1 - large sweet potato, cut into 2 cm cubes
- 1 - large onion, finely diced
- 1 - clove of garlic, finely chopped
- 1tbsp - olive oil or coconut oil
- 1tsp - ground coriander
- 1tsp - ground cumin
- 1tsp - ground turmeric
- 1tsp - cinnamon
- 2 - green cardamon pods
- 1 - knob of fresh ginger, grated
- 300g - turkey leftovers, chopped (or turkey mice)
- 400 g - tinned tomatoes, diced
- 1cup - frozen peas
- 2 - handfuls of spinach, roughly chopped
- For the garnish
- 1/2 - cucumber, thinly sliced
- small bunch of coriander, leaves picked
- 1 - red chilli, thinly sliced
- juice of half a lime
- To serve (optional)
- Greek yoghurt
- Brown basmati rice
- Boil sweet potato for 8-10 mins until tender but not too soft. Drain and set aside.
Heat oil over medium heat in a large frying pan, then add onion, garlic, and spices. Saute for 5 minutes until the onion has softened.
Add the turkey and saute for a further 5 minutes.
Pour in the tomatoes, stir well and reduce heat to low. Simmer for 10 minutes.
Stir in the peas, spinach and sweet potato. Simmer for a further 5 minutes.
Meanwhile, prepare the garnish. Toss the cucumber, coriander and chilli with the lime juice in a small bowl.
Transfer the curry to a serving bowl along with yoghurt and rice (if using) and pile the garnish high.