Friday 21 December 2012

Turkey Curry with Peas Recipe

If you want something different to make with your Christmas leftovers, then why not try this curry inspired by the Cape Malay cookery of South Africa? A traditional beef mince curry has been adapted here to be prepared with leftover turkey, yielding a dish that can either be served by itself with rice or rotis, or is used as a filling for rotis.

Turkey Curry with Peas Recipe



500g (1 lb) leftover turkey meat, minced
2 tbsp oil
2 large onions, sliced
1 large tomato, finely grated
2 tsp fresh ginger, crushed
1 tsp garlic, crushed
3 cinnamon sticks
5 cardamom pods, lightly crushed
3 whole cloves
2 tsp toasted masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander seeds
2 potatoes, peeled and quartered
250ml (1 cup) frozen peas


Heat the oil, add the onions and fry for about 5 minutes, or until transparent. Add the tomatoes and cook for 10 minutes more, or until they begin to break down. 

Scatter over the spices and stir to combine then bring to a simmer and cook for 15 minutes more before covering and cooking gently for 20 minutes. At this point add the potatoes, re-cover the pan and cook for about 15 minutes, or until the potatoes are almost tender. Stir in the frozen peas and the turkey meat re-cover and cook for 10 minutes more.

Serve hot, accompanied by rotis, boiled rice and chutneys.

For hundreds more Christmas recipes, and a look at the foods of Christmas past, why not visit the Celtnet Christmas Recipes home page.

For many hundreds of traditional South African recipes, see the Celtnet South African Recipes home page.

For more African recipes from this blog see the blog's African Recipes Collection page.

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