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| Difficulty: | easy |
| Preparation: | 20 min |
| Ready in: | 20 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 545 | 27% |
| Protein | 37 g | 74% |
| Fat | 41 g | 51% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 11 g | 4% |
| Roughage | 1 g | - |
| Saturates | 24 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 4 tablespoons | Oil |
| 1 | onions finely chopped |
| 4 cloves | garlic finely chopped |
| 1 tablespoon | tomato puree |
| 1 teaspoon | Cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | Turmeric |
| ¼ teaspoons | Chili powder |
| ¼ teaspoons | Garam Masala |
| ¼ teaspoons | salt |
| 16 ounces | Roast turkey chopped |
| 1 teaspoon | grated Ginger root |
| 1 teaspoon | lemon juice |
| 1 ⅔ cups | Coconut milk |
For the garnish
Directions
1 Heat 3 tablespoons of the oil in a pan and cook the onion and garlic until lightly browned.
2 Mix together the remaining oil, tomato puree, spices and salt to form a thick paste. Stir the paste into the onion mixture and cook for 30 seconds.
3 Stir in the turkey and cook for 1 minute.
4 Add the coconut milk and simmer for 3-4 minutes until piping hot. If the mixture is too thick, add a little hot water. Stir in the ginger and lemon juice.
5 Garnish with coriander and serve with boiled rice.
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