Turkey curry with wholegrain rice and peas
This is my go-to Boxing Day curry - a great way for using up your left over turkey (or any other cooked meat that you have); it’s a mild curry that is perfect for the whole family but those who like a bit of spice can add some chopped chillies (fresh or dried.)
Servings: 4
Ingredients
- 300 g wholegrain rice
- oil
- 1 onion finely chopped
- 2 cloves of garlic peeled and minced
- thumb sized piece fresh ginger peeled and grated
- 2 tbsp garam masala
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 3 finger pinch chopped coriander
- 500 g leftover turkey meat chopped
- 500 g passata
- 50 ml coconut milk
- salt and pepper
Instructions
- Put the rice in a large saucepan, add a large pinch of salt; bring to the boil and then reduce to a simmer. Cook for 20 minutes (check packet for specific timings). Once cooked, drain, and put back in the saucepan with a lid on
- Heat the oil in a large pan and fry the onion over a medium/low heat for 5-8 minutes until soft
- Add the spices, garlic, ginger, chopped coriander, coconut milk and passata; stir and allow to simmer for 5 minutes
- Add the turkey meat and simmer for another 5 minutes - season to taste
- While the curry is simmering, cook the frozen peas (I tend to microwave them – a microwavable lidded dish- with a splash of water for three minutes)
- Combine the cooked peas with the cooked rice – taste and season
- Serve the turkey curry alongside the rice and peas