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Spicy Turkey Curry

Make the most of your Christmas Day leftovers and transform them into this incredible turkey curry

Level
Easy
Serves
4
Free Food
FF
Ingredients

Low-calorie spray oil

400g cooked turkey

1 tbsp lime juice

1 tsp paprika

1 cinnamon stick

1 tsp chili powder

4 cardamom pods, split

1 green chili

1/2 tsp cumin

1 onion, chopped

1/2 tsp tumeric

2 cm ginger, grated

1 tsp garam masala

250ml passata

150ml water

handful String beans

1 red pepper, chunks

1 tomato, chopped

85g spinach

240g brown/basmati rice (uncooked weight)

Method

Put the turkey in the medium bowl.

Mix in the lime juice, paprika, chilli powder and a grinding of black pepper.

Heat the low-calorie spray oil in a pan.

Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly.

Stir in the onion, garlic and ginger and fry for 3-4 mins until the onion starts to turn brown.

Drop in the turkey and stir-fry for 2-3 mins.

Mix the turmeric, cumin, ground coriander and garam masala together.

Tip into the pan, lower the heat to medium and cook for 2 mins.

Pour the passata and water into the pan, then drop in the chunks of pepper.

When it starts to bubble, lower the heat and stir in the tomato.

Simmer for 2-3 mins, then add the spinach and string beans.

Season with a little salt.

Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving.

Serve with brown/basmati rice.

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