Turkey Curry

A quick and tangy turkey curry using tamarind and coconut milk, finished with fresh spinach, coriander, and almonds.

Healthy Dinner Turkey Dairy Free Gluten Free Curry

Estimated Nutrition

Calories

546.3

kcal / serving

2185 kcal total

Carbs

21.2g

per serving

84.8 g total

Fat

37.1g

per serving

148.2 g total

Protein

36.6g

per serving

146.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

CondimentsSauces

Tamarind Paste

Liquids

400

Coconut Milk

150

Chicken Stock

or turkey stock

Meat

500

Turkey Breast

sliced

NutsSeeds

Coriander Seed

clove

Garlic

bruised

sprig

Thyme

leaves only

bunch

Coriander

fresh, chopped

Almond

whole peeled

OilsFats

Sunflower Oil

for frying

Vegetables

piece

Onion

chopped

piece

Bird's-Eye Chilly

fresh, seeds removed, chopped

knob

Root Ginger

small, peeled and chopped

piece

Potato

large waxy, peeled and diced

250

Spinach

fresh, chopped

Method

Stir in the spinach, fresh coriander, and almonds and warm through before serving.

Simmer gently for 20 minutes until the turkey is cooked and the sauce has thickened.

Pulse onion, chillies, coriander seeds, tamarind, sugar, one garlic clove, and ginger in a blender until a paste forms.

Return the turkey to the pan and stir in the coconut milk, stock, and potatoes.

Remove the turkey, discard the garlic, and cook the spice paste in the same pan for a few minutes.

Heat oil in a large frying pan and brown the turkey with the remaining garlic and thyme.