Healthy turkey curry
I'm still here, still cooking, but not blogging very much. I have tried a few new recipes, but then the photos haven't done the meal any justice so I haven't bothered to post the recipe. The photo above was hastily taken before tucking into this meal last night, and although not a great photo, the meal was worth recording.
So if you haven’t overdosed on turkey over Christmas, this is a great week night meal. Turkey escalopes being a useful ingredient to have in the freezer and the other ingredients being store cupboard items. It was far nicer and tastier than I expected and being lean turkey meat a good meal for the January waistlines. Like everyone I'm full of good intentions at this time of year. Eat less meat, eat healthier, drink less wine, start an exercise class, I have achieved all of them in varying degrees so far, but then it is still January. I'll let you know how I"m getting on by this time next month. This recipe was found while searching for some turkey recipes on line last night on The Great British Chefs website. Obviously this is a recipe for leftover turkey but I used 3 turkey escalopes and sliced and fried them before adding them to the curry.
Ingredients
1 large onion, peeled and diced
garlic cloves, 1 or 2 depending on size, peeled and diced
1 tbsp of curry powder, of your choice
1/2 tsp ground cumin
1/2 tsp ground coriander
leftover turkey meat, 400-450g, or chicken
400g of tinned chopped tomatoes
1/2 lemon, juiced
300ml of vegetable stock
2 tbsp of desiccated coconut
2 tsp sunflower oil
salt
black pepper
2 tbsp of mango chutney, (optional, add on 20 calories per serving)
1 large onion, peeled and diced
garlic cloves, 1 or 2 depending on size, peeled and diced
1 tbsp of curry powder, of your choice
1/2 tsp ground cumin
1/2 tsp ground coriander
leftover turkey meat, 400-450g, or chicken
400g of tinned chopped tomatoes
1/2 lemon, juiced
300ml of vegetable stock
2 tbsp of desiccated coconut
2 tsp sunflower oil
salt
black pepper
2 tbsp of mango chutney, (optional, add on 20 calories per serving)
Method
Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and opaque. Add the curry powder and spices, and fry for 1 to 2 minutes
Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil. Check the seasoning and adjust if necessary
Serve hot with steamed/boiled rice and naan bread (add the extra calories on for rice and naan bread)
Fry the onion and garlic in the oil, for about 5 to 10 minutes or until soft and opaque. Add the curry powder and spices, and fry for 1 to 2 minutes
Add the rest of the ingredients and mix thoroughly. Simmer, stirring at regular intervals for about 15 to 20 minutes, do not allow to boil. Check the seasoning and adjust if necessary
Serve hot with steamed/boiled rice and naan bread (add the extra calories on for rice and naan bread)
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