Recipe Index

Ingredients

• ¾oz fresh coriander, stalks and leaves
• 2 tbsp butter
• 1 tbsp coconut oil or olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• ¾oz ginger, peeled and finely chopped
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½–1 red chilli, finely chopped (to taste)
• 14 oz tin chopped tomatoes
• 3½fl oz turkey or chicken stock
• 12¼-14 oz/12–14oz cooked leftover turkey meat, cut into cubes or shredded
• 4½oz baby spinach
• 3½oz natural yoghurt
• salt and freshly ground black pepper

Method

1. Separate the fresh coriander into two piles, finely chopping the stalks and roughly tearing the leaves.
2. Melt the butter with the coconut or olive oil in a saucepan over medium heat and fry the onion, garlic and ginger for about 15 minutes, stirring often, until the onion softens and turns golden at the edges.
3. Stir in the cumin, turmeric, ground coriander, cinnamon, chopped coriander stalks and chilli, and fry the spice mixture for a few minutes until it smells fragrant.
4. Add the tinned tomatoes and the stock, season with salt and pepper, and simmer the sauce for 20 minutes until it thickens and the spices meld into the tomatoes.
5. Fold the cooked turkey through the sauce and bring everything back to a simmer so the meat heats right through.
6. Stir in the baby spinach and let the leaves wilt into the curry, then take the pan off the heat and swirl in the yoghurt and most of the coriander leaves.
7. Serve the turkey curry hot with the last of the coriander leaves scattered over the top.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data