Ingredients
- 4 garlic cloves, peeled
- 15 g. fresh ginger, peeled and chopped into a few chunks
- half red chilli
- 20 g. coriander stalks
- 1 tbsp. coconut oil
- 1 large onion, peeled and finely diced
- 2 tsp. tumeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 can coconut milk
- 100 mL chicken stock
- 2 limes (1 juiced, 1 to serve)
- 500 g. leftover cooked roast turkey, skin removed, diced
- 150 g. frozen peas, defrosted
- 2 tbsp. coconut cream
- 3 tbsp. coconut flakes, toasted in a dry pan, to serve
- Salt and pepper
- steamed rice and flatbreads, to serve
Directions
- Start by putting the garlic, ginger, coriander stalks and chilli in a food processor or blender and blitz to a rough paste.
- Heat the coconut oil in a large saucepan and fry the onion until golden.
- Add the paste to the pan together with the ground turmeric, cumin and coriander and cook for a few minutes until the spices are fragrant.
- Tip in the coconut milk; stock cube and water bring to a simmer. Cook for 10 minutes until the sauce has reduced and thickened slightly.
- Add the cooked turkey, and cook for a further 10 minutes or until the turkey is piping hot.
- Stir in the coconut cream and the juice of one lime. Add the peas, and cook for a final minute to heat through. If the sauce needs thickening at all, you can use a little cornflour mixed with water.
- Transfer the curry to a large serving dish, and scatter with the toasted coconut flakes, chilli and chopped coriander. Serve with the extra lime wedges and flatbreads or rice.
- Kcal: 554 kcal /450kcal if using light coconut milk
- Protein 44g
- Carbs: 12g
- Fat: 34g / 24g if using light coconut milk
[“source=netdoctor”]
