What to do with Christmas Leftovers - Turkey Curry
The thing that most of us are guilty of at Christmas is buying more food than we need and having mountains of leftovers. This is mostly because we are wanting to prepare a great big feast to feed our family and we over estimate how much we will actually need and partly because we don't cook large meals like this all that often. This week I have a few suggestions of what to do with the Christmas Leftovers so that by the time Boxing Day rolls round everyone can have a plan of action and a meal plan for the next few days too. One of the most commonly prepared meals is Turkey Curry and this is just my take on it!
One thing that I am always surprised about when I make curry is the amount of onion that is needed to make it authentic. I normally buy a spice mix on ebay and make ten or more curries in one go, but when I am just using up my leftovers I will follow this recipe which is based on a Jamie Oliver recipe, but adapted!
5 Tablespoons of veg oil
2 Teaspoons mustard seeds
1 Teaspoon fenugreek seeds
1 good handful of curry leaves
2 Thumb sized pieces of fresh ginger, peeled and coarsely grated
3 onions
1 Teaspoon of chilli powder
1 Teaspoon of Turmeric
6 Tomatoes
1 14oz can of coconut milk
Leftover Turkey about 500g1 tablespoon coriander seeds, crushed
Heat the oil in the pan and when hot add the mustard seeds, wait for them to pop then add the funugreek seeds, curry leaves and ginger. Stir and fry for a few minutes. If you don't have these ingredients use what you do have. Curry Powder, Chinese Five Spice, a teaspoon or two of coarse mustard... you know what you have and what you like.
Chop the onions finely. You can either add them to a food processor and cut them that way, or use a V Slice or even a knife and just make sure you chop finely! Add them to the same pan as the spices and cook for five minutes or so until the onions are light golden colour and soft.
Add the chilli powder and Turmeric and give it a good stir!
Using a food processor, pulse the Tomatoes and add these to the pan, or you could use a 400g can of chopped tomatoes. Cook for a couple of minutes, adding a glass of water and the coconut milk. If you need it you can add another glass of water, or even a glass of wine if you are feeling the need!
Simmer for five minutes until it has the consistency of double cream, then season to your own personal taste.
One thing that I am always surprised about when I make curry is the amount of onion that is needed to make it authentic. I normally buy a spice mix on ebay and make ten or more curries in one go, but when I am just using up my leftovers I will follow this recipe which is based on a Jamie Oliver recipe, but adapted!
5 Tablespoons of veg oil
2 Teaspoons mustard seeds
1 Teaspoon fenugreek seeds
1 good handful of curry leaves
2 Thumb sized pieces of fresh ginger, peeled and coarsely grated
3 onions
1 Teaspoon of chilli powder
1 Teaspoon of Turmeric
6 Tomatoes
1 14oz can of coconut milk
Leftover Turkey about 500g1 tablespoon coriander seeds, crushed
Heat the oil in the pan and when hot add the mustard seeds, wait for them to pop then add the funugreek seeds, curry leaves and ginger. Stir and fry for a few minutes. If you don't have these ingredients use what you do have. Curry Powder, Chinese Five Spice, a teaspoon or two of coarse mustard... you know what you have and what you like.
Chop the onions finely. You can either add them to a food processor and cut them that way, or use a V Slice or even a knife and just make sure you chop finely! Add them to the same pan as the spices and cook for five minutes or so until the onions are light golden colour and soft.
Add the chilli powder and Turmeric and give it a good stir!
Using a food processor, pulse the Tomatoes and add these to the pan, or you could use a 400g can of chopped tomatoes. Cook for a couple of minutes, adding a glass of water and the coconut milk. If you need it you can add another glass of water, or even a glass of wine if you are feeling the need!
Simmer for five minutes until it has the consistency of double cream, then season to your own personal taste.