recipes
Christmas turkey and cauliflower curry
2016-12-15
Ingredients
For the spice mix
- 1 tsp cardamom pods
- 2 tsp turmeric
- 1 red chilli
- 5 cloves garlic
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp black pepper corns
- 1 tsp Garam masala
You will also need
- 1 tsp coriander seeds
- ½ tsp chilli flakes
- ½ tsp cumin seeds
- 1 cauliflower, cut into florets
- drizzle oil
- 1 onion, finely chopped
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin coconut milk
- 1 chicken stock pot (Knorr)
- 500g cooked turkey breast, diced
- 50g dried apricots, sliced
- 2 tbsp chopped fresh coriander
- cooked jasmine rice and toasted coconut flakes for serving
Method
Start this recipe by placing the cauliflower on a baking tray. Drizzle over a little oil, sprinkle over the cumin and coriander seeds, chilli flakes and season with salt. Bake in the oven for 25 minutes. Meanwhile, blitz together all the ingredients for the spice paste and put aside. Next, sauté the onion and remaining oil in a pan for 3 minutes, then add in the spice paste and cook for 1 minutes. Splash in the chopped tomatoes, coconut milk and chicken stock pot and bring to the boil. Season with salt, lower the heat and cook for 20 minutes. Add in the diced cooked turkey and apricots (leave a little to garnish) and cook for a further 5 minutes. To serve, stir in the chopped coriander and baked cauliflower. Spoon the cooked Jasmine rice into large round platter and spoon the curry sauce on top. Serve sprinkled with extra coriander, sliced apricots and toasted coconut flakes.
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