Use up your Christmas leftovers with this easy curry.
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Turkey Tikka Masala with Sprouts
6
5 minutes
30 minutes
Indian
An inventive twist on a traditional chicken tikka masala to make the most of your Christmas leftovers.
Ingredients
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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
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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
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
