Happy New Year!
We’re all prone to over indulging at Christmas, so my first recipe this year makes use of all the leftover turkey in the fridge. After all, you can’t really make a Quality Street Curry!
This spicy dish is a great way to start detoxing after the festive season and Turkey is a lean meat full of protein, that shouldn’t just be used at Christmas.
The great thing about making curry is you can adjust the ingredients depending on how spicy you want it to be.
Ingredients (serves 4)
250g brown rice
2 tbsp of virgin olive oil
1 tbsp garam masala powder
1 tbsp Cumin
1 tbsp Tumeric
1 tsp chilli powder
2 cloves garlic
1tbsp ground ginger or 1 inch root ginger
1 bell pepper
1 stock cube ( vegetable or chicken)
1/2 cup of passata
1/2 a lemon
1/2 cup of natural or greek yoghurt
Salt and Pepper (to taste)
- About 3-4 hours before cooking, marinate turkey with the all of the spices, garlic and juice of half a lemon. Add a spoonful of yoghurt and stir it in. Either grate root ginger into the mix or add a tbsp of ground ginger. Leave in the fridge.
2. Add the rice to a saucepan and start to boil. Brown rice takes about 40 minutes to boil, but start checking it after 25.
3. Add the oil to a wok, then add the onion and pepper (finely chopped.) Add boiling water to the stock cube to form a stock, then pour into the pan.
4. When the stock starts to reduce, add the turkey mixture and passata. After a few minutes add the yoghurt and the sauce should start to take a thicker, creamier texture. Taste the sauce and adjust/add herbs and spices according to your taste.
5. A few minutes before the curry is ready, add the spinach to the curry and stir well. When ready serve the mixture and add salt, (I used garlic salt) pepper and chives on top. (optional)