Enjoy something different this festive season with some of your leftover Turkey from Christmas Day. A rich, unctuous curry from the Malabar region of India gently simmered with coconut milk, fresh ginger and fenugreek.
Toast the spices together over a low heat in a dry frying pan
until smoky & aromatic
Heat oil & butter in a saucepan over medium-high heat then
add the onion, garlic and ginger and cook until they begin to
soften, about 8 to 10 minutes.
Add the spices and cook, stirring continuously for another
minute or two.
Add the tomatoes & coconut milk then bring mixture to a
simmer, reduce heat to low then add the turkey
& simmer for another 5 minutes, the turkey must be thoroughly
Fold through the spinach and check seasoning.
Garnish with fresh chopped coriander & lime wedges then
serve with Nan breads & freshly boiled basmati rice.