How To Cook Leftover Christmas Turkey and Potato Balti

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 4
turkey and potato balti cooked

Ingredients

  • 2 tbls. Peanut or light olive oil
  • 1 knob unsalted butter
  • 2 onions, sliced
  • 4 ripe tomatoes chopped
  • 1 red pepper diced
  • 1 green pepper diced
  • 2 cloves garlic, minced
  • 1 tbls. Fresh ginger minced
  • 2 tsp. Garam masala
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tsp. fenugreek
  • ½ tsp. turmeric
  • Pinch cayenne
  • 300 ml tomato passata
  • 400 g leftover Christmas turkey, white or dark meat pulled into large chunks
  • 400 g Par boiled Desiree or King Edward potatoes, peeled & cut into medium sized chunks
  • Sea salt to taste
  • Freshly coriander
  1. Toast the spices together over a low heat in a dry frying pan until smoky and aromatic.
  2. Heat oil and butter in a saucepan over medium-high heat then add the onion, garlic and ginger. Cook until they begin to soften (about 8 to 10 minutes), then add the chopped tomatoes and diced peppers.
  3. Continue to cook until the oil splits from the vegetables then add the spices and cook, stirring continuously for another minute or two.
  4. Add the tomato passata then bring the mixture to a simmer. Reduce heat to low, add the leftover turkey and potatoes, then gently simmer for 10-15 minutes until the potatoes are tender.
  5. Check seasoning adding sea salt and a little pinch of Garam Masala to taste.

TO SERVE

Fresh chopped coriander, Naan breads, freshly boiled basmati rice and a squeeze of lime juice.

How To Cook Leftover Christmas Turkey and Potato Balti