Leftover Turkey Curry

Name: Leftover Turkey Curry
Ingredients: 4 tablespoons vegetable oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/4 teaspoon chili powder; 1/4 teaspoon garam masala; 1/4 teaspoon salt; 1 lb roasted turkey, chopped into 1/2in pieces; 1 teaspoon grated gingerroot (optional); 1 teaspoon lemon juice; 1 bunch fresh cilantro, chopped

14 ingredients

5 steps

Ingredients

4 tablespoons vegetable oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon garam masala
1/4 teaspoon salt
1 lb roasted turkey, chopped into 1/2in pieces
1 teaspoon grated gingerroot (optional)
1 teaspoon lemon juice
1 bunch fresh cilantro, chopped

Directions

1

Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.
2

In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chili powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.
3

Stir in the turkey pieces and cook for 1 minute.
4

Add 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger (if using) and the lemon juice.
5

Garnish with cilantro and serve with plain basmati rice, bread and a salad of crisp lettuce.