Turkey curry

Name: Turkey curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 onion, thinly sliced; 10cm piece of ginger, finely grated; 3 garlic cloves, crushed; 300g leftover cooked turkey, shredded (see tip); 2 tsp ground cumin; 1½ tsp ground coriander; 1 tsp kashmiri chilli powder (see top tip); ½ tsp turmeric; 1 tbsp tomato purée; 400ml can coconut milk; 400g can chickpeas; 1 tbsp smooth peanut butter; fresh coriander, to serve; naan or rice, to serve

Preparation and cooking time
- Prep:10 mins
- Cook:20 mins
Easy
Serves 4

Ingredients

1 tbsp vegetable oil
1 onion, thinly sliced
10cm piece of ginger, finely grated
3 garlic cloves, crushed
300g leftover cooked turkey, shredded (see tip)
2 tsp ground cumin
1½ tsp ground coriander
1 tsp kashmiri chilli powder (see top tip)
½ tsp turmeric
1 tbsp tomato purée
400ml can coconut milk
400g can chickpeas
1 tbsp smooth peanut butter
fresh coriander, to serve
naan or rice, to serve

Method

STEP 1
Heat the oil in a large saucepan and cook the onion over a medium-low heat for 8-10 mins until soft. Season, stir in the ginger and garlic and cook for 1 min until fragrant. Stir in the turkey along with the dried spices and tomato purée, and cook for another 2 mins, stirring well.
STEP 2
Pour in the coconut milk and chickpeas (including the liquid). Add the peanut butter, then bring to the boil, turn the heat down to a simmer and cook for 6-8 mins until the sauce is thickened slightly.
STEP 3
Scatter over the coriander and serve with naans on the side.