Turkey & potato curry

Turkey & potato curry
Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes.
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  1. 1 tbsp organic sunflower oil
  2. 1 large onion, thickly sliced
  3. 1 green pepper, deseeded and chopped
  4. 2 tbsp curry paste (or gluten-free alternative)
  5. 2 garlic clove, crushed
  6. 400g can chopped tomato
  7. 300g leftover turkey, diced
  8. 300g leftover cooked potato
  9. (either boiled or roast), diced
  10. 2 tbsp mango chutney
  11. Small pack of coriander, roughly chopped
  12. Rice or naan bread, to serve
  1. Heat the oil in a large pan over a fairly high heat.
  2. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly.
  3. Stir in the curry paste and garlic, then cook for another 1-2 mins.
  4. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
  5. Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney.
  6. Scatter with coriander and serve with rice or naan.
Adapted from BBC good food
Adapted from BBC good food
Tatjana Popovic | International Health Coach http://www.totallywellness.com/

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