Ingredients:
For the curry paste:
– 4 garlic cloves
– 1 tbsp ground coriander
– 2 tsp turmeric
– 1 tbsp ground cumin
– 1 tbsp garam masala
– 2 tsp ground ginger
– 1 tbsp cayenne pepper
– Fresh coriander
– 70g desiccated coconut
– 70ml oil
For the curry:
– 2 onions
– 1 tbsp garlic
– 1 tbsp ginger
– 400g leftover turkey
– 400g chopped tomatoes
– 400ml coconut milk
– 150g brussel sprouts
– 150g roast potatoes
– 150g roast parsnips
– Coriander
– Salt & pepper
Method:
Pour the garlic and spices into the blender.
Followed by the fresh coriander, coconut and oil.
Blend.
For the curry, sweat off the onions, garlic and ginger.
Pour in the turkey and the curry paste. Cook for two minutes.
Pour in the chopped tomatoes and coconut milk. Cook for 30 minutes.
Add in the sprouts, parsnips and potatoes. Cook for a further 10 minutes.
Now, enjoy.
