Just in case you wanted something a bit different than the traditional Christmas turkey, this is a beautiful and wonderfully simple turkey curry. If you’re using up some leftovers, you could adapt the recipe by adding in the cooked turkey to the pan along with the curry paste and the rest of the ingredients. This is also a great dish for kick starting your healthy regime, providing you with a full daily requirement of vitamin B6, which is needed to convert food into energy in the body.
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| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 100 g cashew nuts
- 2 ripe vine tomatoes roughly chopped
- 1/2 fresh green chilli seeded and finely diced
- 2 Garlic cloves chopped
- piece a thumb sizedof fresh ginger peeled and roughly chopped
- juice of 1 lemon
- 400 g skinless boneless turkey breast, diced
- 2 tbsp ground almonds
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp ground turmeric
- 1 tbsp coconut oil
- 1 Onion diced
- 1 cauliflower separated into florets
- 100 ml Coconut milk
- 100 g podded fresh or thawed frozen peas
Ingredients
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Instructions
- Soak the cashew nuts in warm water for about 20 minutes, then drain and blend along with the tomatoes, chilli, garlic, ginger and lemon juice until it forms a paste.
- Place the paste in a large mixing bowl, add the turkey and mix.
- Sprinkle in the ground almonds, cumin, coriander and turmeric, mix, cover and leave to marinate for 20 minutes.
- Meanwhile, in a large saucepan, cook the onion for about 5 minutes in the oil before adding the marinated turkey and cooking for another 5-7 minutes.
- Add the cauliflower, coconut milk and 100ml water and bring to a simmer for about 15 minutes.
- Add the peas, stir and simmer for a further 5 minutes.
- Serve with a cucumber salad or brown rice.
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