Ingredients

INGREDIENTS


500g turkey breast strips
1 teaspoon peanut oil
1 medium (150g) brown onion, chopped finely
2 cloves garlic, crushed
2 red chillies, seeded, chopped
1 tablespoon grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
500g baby new potatoes, halved
3 cups (750ml) chicken stock
6 large pappadums, halved
1 tablespoon cornflour
¼ cup (60ml) light coconut milk
150g baby spinach leaves
¼ cup chopped fresh coriander leaves

NOTE: This recipe can be made a day ahead.

Instructions

METHOD


Heat a large non-stick pan; cook the turkey, in batches, until browned lightly. Remove from the pan. Heat the oil in the same pan; cook the onion, garlic, chilli and ginger until soft. Stir in the spices and cook, stirring, until fragrant.

Add the potatoes and stock, bring to the boil; simmer, covered, for about 20 minutes or until tender.

Meanwhile, microwave pappadums according to packet directions.

Stir in the blended cornflour and milk, spinach and turkey. Stir over the heat until the sauce boils and thickens slightly and the turkey is cooked through. Stir in the coriander.

Serve the curry with the pappadums and steamed rice, if desired.

Not suitable to freeze. Pappadums suitable to microwave.

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