A mellow, fragrant curry made with fresh tomatoes, capsicums, roasted spices and the leftover turkey from Christmas dinner. The spices can be replaced with a tablespoon of blended curry paste for an even quicker supper.
Toast the spices together over a low heat in a dry frying pan
until smoky and aromatic.
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
Continue to cook until the oil splits from the vegetables then
add the spices and cook, stirring continuously for another minute
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.
Check seasoning adding sea salt and a little pinch of Garam
Masala to taste.
Fresh chopped coriander, Naan breads, freshly boiled basmati
rice and a squeeze of lime juice.