TURKEY CURRY RECIPES RECIPES

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TURKEY CURRY RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS



Turkey curry recipe - BBC Good Food | Recipes and cooking tips image

Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

Provided by Katy Greenwood

Categories     Main course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

Steps:

  • Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
  • Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Nutrition Facts : Calories 294 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 4 grams fiber, ProteinContent 26 grams protein, SodiumContent 0.8 milligram of sodium

EASY TURKEY CURRY | SAINSBURY'S RECIPES



Easy turkey curry | Sainsbury's Recipes image

Not too heavy or spicy, this easy turkey curry recipe is just right. You can also try it with firm white fish fillets or lean chicken breast

Provided by Sainsbury's

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

olive oil
onion, finely chopped
red pepper, sliced
medium curry powder
tomato purée
chicken stock
mango chutney
chopped tomatoes in tomato juice
British turkey breast, diced
basmati rice
young leaf spinach, washed

Steps:

  • Heat the oil in a pan and cook the onion and red pepper for 10 minutes, until softened. Stir in the curry powder and tomato purée and cook for a further 30 seconds. Add the stock, chutney and tomatoes. Simmer for 10 minutes over a medium heat. Add the turkey; cook for a further 5-10 minutes till cooked through.

    Meanwhile, place the rice in a pan and pour over 500ml of cold water. Bring to the boil then reduce the heat, cover the pan, and simmer for 12 minutes, until tender. Drain.

    Just before serving, stir in the spinach and season with freshly ground black pepper. Serve with the rice, and poppadoms if you like.

Nutrition Facts : Calories 509 calories, FatContent 6.9 grams, SaturatedFatContent 1.2 grams, SugarContent 10.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 60.3 grams, FiberContent 4.6 grams, ProteinContent 60.3 grams

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