Spicy Turkey Curry
Make the most of your Christmas Day leftovers and transform them into this incredible turkey curry
- 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)
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.