Turkey and Sweet Potato Curry (3-4)

A flavourful curry using leftover roast turkey from Xanthe Clay.

Turkey and Sweet Potato Curry (3-4)
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Turkey and Sweet Potato Curry (3-4)
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  1. For the chillies, put the vinegar, sugar and half a teaspoon of salt in a small pan and bring to the boil. Add the chillies, return to the boil and cook for one minute. Turn off the heat, cover, and leave to cool.
  2. Heat the turkey fat or oil in a large pan and add the cumin and mustard seeds. When they start to pop, add the onion, and cook until soft and starting to brown. Stir in the ginger, garlic, paprika, chilli and sweet potato, plus a seasoning of salt.
  3. After a minute, add the stock, bring to a simmer, stir well and cover. Simmer for 20 minutes, until the sweet potato is cooked. Add the broccoli and cook for five minutes.
  4. Stir in the coconut milk and turkey and heat through. Serve with lots of chopped coriander, rice and the sweet pickled chillies.
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