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Turkey and chickpea coconut curry

Turkey and chickpea coconut curry

This spiced turkey curry uses up leftover turkey and vegetables. Any green vegetables like broccoli, french beans and peas can be added at the end with the turkey.
By Caroline Marson
Serves 8
Prep/Cook time: 1 hour +
A bowl of turkey curry with rice on a table next to a larger serving bowl

Ingredients

1.35kg mixed root vegetables such as potatoes or carrots, cut into small chunks
2 onions, peeled and finely chopped
Use up what you have. Shallots and spring onions work well here.
2 cloves garlic, peeled and chopped finely
3 tbsp sunflower oil
1½ tbsp garam masala
½ tbsp dried chilli flakes or chilli powder
200ml turkey or chicken stock
400g tin chopped tomatoes
Add in any fresh tomatoes that need using up.
200g tin chickpeas, drained
75g dried apricots, halved
2 x 400ml cans of coconut milk
500g cooked turkey meat
4 tbsp yoghurt
2 handfuls fresh coriander leaves

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. Heat a large sauce pan and add the oil, onions and cook, stirring until just browned about 10 minutes. Add the other vegetables and cook over the heat until lightly coloured, about 5 minutes.

  2. Add the garlic, garam masala, chilli powder and cook for a further 1 minute.

  3. Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.

  4. Add the cooked turkey meat and cook for a further 5 minutes or until the turkey is piping hot.

  5. Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice, mango chutney or poppadoms.

  6. To freeze ahead: Complete the recipe up to the end of step 3. Cool, put into a freezer proof container, label and freeze for up to 3 months.To use: Thaw overnight in the fridge. Put into a large saucepan, add the turkey and bring back to the boil, complete step 4.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer 3-6 months
Where to store
Cool, put into a freezer proof container and label before freezing.
Reheat
Thaw overnight in the fridge. Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

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