Delicately spiced with coconut and ginger, this turkey curry is suitable for the whole family. It's a brilliant way to use up leftover cooked turkey, too
- Serves: 4 persons
- 1tbsp vegetable oil
- 1onion, thinly sliced
- 10cm piece of ginger, finely grated
- 3garlic cloves, crushed
- 300g leftover cooked turkey, shredded (see tip)
- 2tsp ground cumin
- 5 ½tsp ground coriander
- 1tsp kashmiri chilli powder (see top tip)
- ½tsp turmeric
- 1tbsp tomato purée
- 400ml can coconut milk
- 400g can chickpeas
- 1tbsp smooth peanut butter
- fresh coriander, to serve
- naan or rice, to serve
Step 1Heat the oil in a large saucepan and cook the onion over a medium-low heat for 8-10 mins until soft. Season, stir in the ginger and garlic and cook for 1 min until fragrant. Stir in the turkey along with the dried spices and tomato purée, and cook for another 2 mins, stirring well.
Step 2Pour in the coconut milk and chickpeas (including the liquid). Add the peanut butter, then bring to the boil, turn the heat down to a simmer and cook for 6-8 mins until the sauce is thickened slightly.
Step 3Scatter over the coriander and serve with naans on the side.