Turkey Tikka Masala with Sprouts

Name: Turkey Tikka Masala with Sprouts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 2 garlic cloves, sliced; 1 thumb sized piece of fresh ginger, sliced; 1 tbsp sriracha; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp smoked paprika; 1 tsp ground turmeric; 1 tsp garam masala; ½ tbsp oil; Sea salt; 400-500g leftover shredded organic turkey; 1 organic red onion, sliced; 2 organic red peppers, sliced; 1 400g can chopped tomatoes; 250g leftover sprouts, halved; 1-2 tbsp mango chutney; 150ml organic double cream; Handful chopped coriander, optional; 2 sliced red chillis, optional

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Cuisine

Indian

Author:

Servings

Prep Time

5 minutes

Cook Time

30 minutes

An inventive twist on a traditional chicken tikka masala to make the most of your Christmas leftovers.

Image of Turkey Tikka Masala with Sprouts

Ingredients

For the curry paste

2 garlic cloves, sliced
1 thumb sized piece of fresh ginger, sliced
1 tbsp sriracha
½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
1 tsp ground turmeric
1 tsp garam masala
½ tbsp oil
Sea salt

For the curry

400-500g leftover shredded organic turkey
1 organic red onion, sliced
2 organic red peppers, sliced
1 400g can chopped tomatoes
250g leftover sprouts, halved
1-2 tbsp mango chutney
150ml organic double cream
Handful chopped coriander, optional
2 sliced red chillis, optional

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Directions

Make the curry paste by placing all the paste ingredients into a small blender followed by the oil and 1 tbsp of water. Season with a pinch of salt and blend until smooth.
Fry the siced onions for 4-5 minutes in a large pan until they start to soften. Add the pepper, cook for a further 2 minutes then add the curry paste
Cook for 2 minutes, stirring continuously to ensure the paste doesn’t stick or burn, before pouring in the chopped tomatoes and half a can of water
Bring to a simmer and gently stir through your leftover cooked turkey. Simmer for 10 minutes before adding the halved sprouts and the mango chutney. Allow to simmer over a low heat until the sauce has reduced and thickened, approximately 10 minutes
Stir through the cream, gently warm and season with a little more salt to taste
Sprinkle with chopped fresh coriander and sliced red chilli if using
Serve with rice and naan bread