Turkey and Chickpea Coconut Curry
This spiced turkey curry uses up leftover turkey and vegetables. Any green vegetables like broccoli, beans and peas can be added at the end with the turkey.
- Total Time: 8min
- Serves: 8
Ingredients
- 3 tablespoons sunflower oil
- 2 onions, peeled and finely chopped
- 5 1/2 cup mixed root vegetables such as potatoes or carrots, peeled and cut into small chunks
- 2 cloves garlic, peeled and chopped finely
- 1 1/2 tablespoon garam masala
- 1/2 tablespoon dried chilli flakes or chilli powder
- 1 cup turkey or chicken stock
- 2 x 400ml cans of coconut milk
- 1 x 400g chopped tomatoes
- 200 grams can chickpeas, drained
- 1/3 cup dried apricots, halved
- 4 tablespoons yoghurt
- 2 cups cooked turkey meat
- 2 handfuls fresh coriander leaves
Suggested accompaniments
- fresh mint leaves
- natural yoghurt with sliced cucumber, garlic and chopped mint
- sliced bananas and sprinkle with lemon juice and pomegranate seeds
- mango chutney
Instructions
- Heat a large sauce pan and add the oil, onions and cook, stirring until just browned about 10 minutes. Add the other vegetables and cook over the heat until lightly coloured, about 5 min.
- Add the garlic, garam masala, chilli powder and cook for a further 1 minute.
- Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.
- Add the cooked turkey meat and cook for a further 5 minutes or until the turkey is piping hot.
- Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice or with any of the accompaniments suggested.
- To freeze ahead: Complete the recipe up to the end of step 3. Cool, put into a freezer proof container, label and freeze for up to 3 months. To use: Thaw overnight in the fridge. Put into a large saucepan, add the turkey and bring back to the boil, complete step 4
