It’s Christmas time, Mince pies are everywhere, mulled wine is in full flow and the annual Turkey’s are on order. Why is it in general we tend to only eat this poultry at Christmas? Turkey is a delicious and versatile protein, and with more people turning away from red meat, it’s a great alternative. It’s high in protein, low in fat and in general is cheaper to buy than chicken. I’ve created this curry recipe to celebrate this ingredients, however you could easily substitute for plant protein such as lentils or chickpeas.
This could also be altered to use left over turkey, follow the recipe ignoring step one and minus the raw turkey, increase the 2 tbsp of curry paste to 4, then stir through shredded left over turkey for the final 20 minutes.
Combine 400g diced turkey thigh with 2 tablespoons of curry paste (either homemade or shop bought such as balti), stir to cover and set aside.
Begin by dicing 1 red onion and 2 cloves of garlic and sweat gently in 1 tsp of coconut oil, in a large pan. Add 1/2 tsp of cumin seeds, 1/2 teaspoon of tumeric (optional but good for you) and 1/2 tsp of ground coriander. Dice 1 large or 2 medium sweet potatoes and add to the pan.
Dice 2 peppers (colour of your choice, I used red and green to bring in more colourful nutrients), add to the onion and garlic. Chop 4 large tomatoes and add along with the marinated turkey.
Next add, 2 more tbsp of the same curry paste, 1 tin of coconut milk, 1 tin of chopped tomatoes and 1 stock cube/pot (chicken or vegetable).
Leave to simmer with the lid/covered for 40 minutes until the sweet potato is soft. Remove the lid and simmer gently for an additional 20 mins to reduce the sauce.
Allow to stand for 10 minutes before serving. Serve with chopped coriander, spring onion and sliced red chilli.
To make in a slow cooker – add all ingredients to the slow cooker (minus the coconut oil) and leave on low for 6-8 hours.