Roast Turkey and Peanut Curry
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Roast Turkey and Peanut Curry

Roast Turkey and Peanut Curry

Ingredients

Method

  • 1 tbsp oil
  • 1 sliced onion
  • 10cm piece of ginger, grated
  • 3 crushed garlic cloves
  • 300g shredded roast turkey
  • 2 tsp each ground cumin and coriander
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • 1 tbsp tomato puree
  • 400ml tin of coconut milk
  • 400g tin of chickpeas
  • 1 tbsp chunky peanut butter
  • Chopped coriander and naan, to serve
  • Cook the onion in the oil for 8 mins to soften, then season and stir in the garlic and ginger, and cook for a minute more. Stir in the cooked turkey, the spices and the tomato puree, and cook for 2 mins.
  • Pour the coconut milk into the mixture along with the chickpeas (and their liquid). Stir in the peanut butter, bring to a simmer and cook for 10 mins to thicken. Scatter with coriander and serve with warm naan - easy!
20 mins
4 serving

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