The festive season brings around one guaranteed leftover – meat, in particular turkey. This turkey curry in a rich and spicy cashew nut sauce will be a delicious change to yet another roast dinner on Boxing Day.
You could freeze the leftover turkey meat to make the curry on New Year’s Eve. Alternatively make the sauce in advance then stir in any leftover meat before serving.
Leftover Turkey and Cashew Nut Curry
- 2 tbsp vegetable oil
- 800g leftover turkey meat
- 6 cloves of garlic, minced
- 50g fresh ginger, grated
- 1 tsp chilli powder
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tbsp Garam Masala
- 2 x 400g tins of chopped tomatoes
- 2 tsp of salt
- 100g cashew nuts
- 50ml coconut cream
Serve with basmati rice and naan bread.
- First make the sauce. In a large heavy based saucepan heat the vegetable oil then fry off the ginger and garlic until it is fragrant, but not coloured. If it begins to colour add a splash of water.
- Add the all the spices for 30 seconds making sure they don’t burn as they will turn bitter. Add the tomatoes to the pan and simmer for 30 minutes.
- Put the cashew nuts in a blender with a small amount of water and blend until you have a paste. Once the tomatoes have been simmering for 30 minutes add the cashew paste and simmer for a further 15 minutes.
- Add the turkey and heat through until the turkey is hot. Finish with the coconut cream before serving.
Learn how to make the perfect curry on one of our Indian cookery courses.