Turkey Curry
Feb 04, 2025Turkey is well suited to curries and it makes a nice change from using chicken. Turkey is a lean meat and a brilliant source of protein – it’s economical too. I love fruit in a curry and I think banana gives a special sweetness and texture in this dish. Of course, you can leave out the banana if you’re not a fruity curry kinda person. Turkey Curry freezes and reheats really well – and the leftovers taste amazing.
Makes: 2
Prep Time: 10 mins
Cook Time: 50 mins
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp medium curry powder
- 1 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 500g turkey breast, cubed
- a thumb-sized piece of fresh ginger, grated
- 400ml tin of coconut milk
- 200g tin of chopped tomatoes
- 100ml chicken stock
- 2 tbsp ground almonds
- 1 banana, peeled and sliced
- brown rice, to serve
Method:
- Heat the oil in a large pan over a medium heat. Add the onion and spices and cook for 5 minutes, stirring frequently. Add the turkey and ginger and cook for 2 minutes. Stir in the coconut milk, tomatoes, stock and almonds. Simmer, uncovered, for 40 minutes. (If you want a thicker sauce, you can cook this for 20 minutes more, stirring frequently.)
- Just before serving, stir the banana slices into the curry. Ladle the curry into warmed serving bowls and serve with brown rice.
