Turkey curry: here's an easy recipe you'd be mad to not try today
Happy post-Christmas days, lads.
We made it.
We completed Christmas.
It is now but a distant memory filtered by a haze of 50 Euro notes, wasted wrapping paper, and unfinished glasses of Baileys.
Oh, and turkey. Lots of turkey.
Most people will tell you that you should make a load of sandwiches with your leftover turkey - just shove it between a couple of slices and Brennan's and away you go.
Or, you could listen to us and be ever-so-slightly more inventive and make yourself a delicious, stunning turkey curry featuring all your Christmas leftovers and have a hearty meal.
Here's what you'll need:
- Leftover turkey, chopped
- An onion, chopped
- 3 garlic cloves
- 2 tbsp hot curry powder
- 400ml veg stock
- 1 tin chopped tomatoes
- 1 sweet potato, chopped
- 200g mashed potato
- 1 carrot, chopped
- 1 tbsp sugar
- 1 tbsp turmeric
- 1 tbsp paprika
- 1 tbsp cinnamon
- Salt and pepper
- 200g rice
And here's how you make it:
1. Simmer your onion and garlic in a pan over low heat for a few minutes until they start to brown. Add in all the spices and then the cooked turkey from yesterday, ensuring everything is coated nicely in spice.
2. Throw veg stock and tinned tomatoes in and cook along with the mash for about 15 minutes on a medium heat.
3. After this, add the reg of the veg and almost bring the mix to the boil. Taste and add more spices as necessary, while boiling up some rice on the side.
4. Simmer on low heat for another 20 or so minutes until the curry is soft, but not a complete soggy mess. Serve on rice and be astounded.