Turkey curry

Name: Turkey curry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp sunflower oil; 1 large onion, thickly sliced; 1 green pepper, deseeded and chopped; 2 Tbsps curry paste (or gluten-free alternative); 2 garlic cloves, crushed; 400 grams chopped tomato; 300 grams leftover turkey, diced; 300 grams leftover cooked potato (either boiled or roast), diced; 2 Tbsps mango chutney; 1 small pack coriander, roughly chopped; 1 serving rice or naan bread, to serve

Turkey curry might be a good recipe to expand your main course recipe box. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 265 calories, 17g of protein, and 8g of fat per serving. This recipe serves 4. If you have curry paste, onion, bell pepper, and a few other ingredients on hand, you can make it. A couple people really liked this Indian dish. From preparation to the plate, this recipe takes around 20 minutes. Users who liked this recipe also liked Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce, Turkey Curry, and Turkey Curry.

Instructions

Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins.

Ingredients you will need

Curry Paste

Garlic

Pepper

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.

Ingredients you will need

Tomato

Water

Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Ingredients you will need

Mango Chutney

Coriander

Potato

Whole Turkey

Naan

Rice

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

sunflower oil 1large

onion, thickly sliced 1

green pepper, deseeded and chopped 2Tbsps

curry paste (or gluten-free alternative)2

garlic cloves, crushed 400grams

chopped tomato 300grams

leftover turkey, diced 300grams

leftover cooked potato (either boiled or roast), diced 2Tbsps

mango chutney 1small

pack coriander, roughly chopped 1serving

rice or naan bread, to serve

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Markus Huber Obere Steigen Gruner Veltliner with a 4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.