About this recipe:A hearty turkey curry that makes the most of all your Christmas leftovers. Everyone will love this on Boxing Day.
3 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoon coriander
2 teaspoons turmeric
1 teaspoon cinnamon
300g cooked turkey, cut into pieces
800ml chicken stock
1 (400g) tin chopped tomatoes
400g mashed potatoes
2 sweet potatoes, peeled and diced
100g frozen garden peas
2 carrots, diced
1 teaspoon salt, or to taste
3 tablespoons sugar, or to taste
1/2 teaspoon cayenne pepper, or to taste
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Heat olive oil in a large pan over medium-high heat for 2 minutes. Add onions and garlic, and cook for 5 minutes. Stir in the curry powder, coriander, turmeric and cinnamon, and cook for 1 minute. Add the turkey and stir well to coat with the spices.
Pour chicken stock and tinned tomatoes into the pan. Add mashed potatoes, and stir to combine and break up the mashed potatoes. Continue to cook on medium-high for 20 minutes, stirring occasionally.
Add sweet potato, peas and carrots to the pan. Bring just to the boil. Stir in salt, sugar and cayenne. Turn heat down to medium low and simmer until carrots and sweet potatoes are cooked but still firm, approximately 30 minutes.
this is a super curry I tried it because I had not previously thought of mashed potatoe in a curry but it works and its really good. the turkey broke down so that there were no lumpy pieces of curry, the flavour was superb as we like curries. You can take part out and make it hotter or by adding yoghurt make it more Korea like but as recommended it works and as a curry lover I recommend it - 29 Dec 2012