Recipe 10: Easy Turkey Curry

METHOD

Step 1
Very finely dice the onion and chilies. Grate the ginger. Wash the sweet potato (peel if desired) and dice it into bite-sized pieces. Set vegetables aside and cut the turkey into bite- sized pieces.

Step 2
Put the black mustard seed, turmeric and fenugreek powder into a large saucepan and heat gently until the aromas are released. Add the oil and ginger, chilies and onion. Stir gently until the onion has softened. Add the turkey pieces and cook for 5-6 minutes until the turkey is browned.

Step 3
Pour in the water and mix well. Add the sweet potatoes, curry leaves and tomato and simmer for 20 minutes.

Step 4
If you would like the sauce to be a little thicker, mix the cornflower with a small amount of water to make a paste. Add the paste to the curry, making sure to stir constantly to stop any lumps from forming.

Step 5
Keep stirring until all is mixed through.

Step 6
Add the spinach and cook for 2 minutes until wilted.

Step 7
Serve with brown rice or a whole grain naan.

INGREDIENTS

• 1 teaspoon black mustard seed
• 1 teaspoon turmeric
• 1 teaspoon fenugreek powder
• 2 teaspoons vegetable oil
• 1 thumb-sized piece of ginger, grated
• 2 red chilies, seeds in, if you like it hot
• 1 small red onion, diced
• 200g turkey breast
• 350ml water
• 250g sweet potatoes
• 2 curry leaves
• 1 large tomato
• 2 tsp cornflower (optional)
• 50g spinach
• 120g brown rice or whole grain naan

UTENSILS

• Chopping board
• Knife
• Peeler
• Grater
• 2 Saucepans
• Stirring spoon
• Sieve or colander