Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (sliced)
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 1 teaspoon chilli flakes
  • 3 cloves garlic (crushed or grated)
  • 3 cm ginger (grated)
  • 3 teaspoons garam masala
  • 2 teaspoons turmeric (optional)
  • 500 g leftover cooked turkey (shredded or cubed (see note))
  • 350 ml passata ((or chopped tinned tomatoes))
  • 200 ml coconut milk
  • Salt and pepper to taste

Instruction

  • Place the oil, onions and peppers in a wide, deep pan and cook over a gentle heat (lid on) for about 5 minutes, or until softened but not brown.
  • Add the chilli, garlic, ginger, garam masala and turmeric and fry gently for 2 more minutes (add a very small splash of water from the kettle if it gets to dry)
  • Add the turkey, passata, coconut milk, salt and pepper and bring to the boil. Turn down low and simmer for 10 minutes until the sauce has thickened slightly and the turkey is piping hot all the way through.
  • Serve with rice and/or naans and all your favourite accompaniments