Turkey Curry with Crunchy Peanut Butter and Coriander

Ingredients

• 1 large onion, peeled and roughly chopped
• 2 Peeled garlic cloves
• 2 tbsp rapeseed oil
• 2 tbsp balti paste
• 1 tbsp tomato puree
• 1 tsp cumin
• 2 tbsp crunchy peanut butter
• 400g of tinned tomatoes chopped
• 400g coconut milk
• Juice of 1 lime
• 3 tbsp chopped coriander
• 1 tbsp sultanas
• 200ml turkey stock
• 650grms Golden Turkey – Cut into chunks

Methodology

1. Put the onion and garlic in a processor and chop until almost mushy
2. In a wok or deep saute pan, heat the oil and fry the onion mixture until it starts to go brown, then stir in the balti paste, tomato puree and cumin. Fry for a further minute.
3. Stir in the peanut butter and fry on a low heat until the oil begins to separate and the sauce has darkened.
4. Add the tomatoes, coconut milk, lime juice, 2 teaspoons of coriander, sultanas and stock. Gently simmer for about 20 minutes.
5. Add the cooked turkey and simmer for a further 5 minutes or until hot and heated through.
6. Serve with rice, thick yoghurt, and sprinkle with the remaining coriander.

Nutritional Information

Per serving

• 503 kcal
• 21.2g fat
• 11.5g saturates
• 9.6g sugars
• 0.5g salt