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Introduction

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.

Method

  1. Toast the spices together over a low heat in a dry frying pan until smoky & aromatic
  2. 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.
  3. Add the spices and cook, stirring continuously for another minute or two.
  4. 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 heated.
  5. Fold through the spinach and check seasoning.
  6. Garnish with fresh chopped coriander & lime wedges then serve with Nan breads & freshly boiled basmati rice.