Roast Turkey and Peanut Curry
- 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