Turkey curry

Ingredients

  • 1 tbsp olive oil
  • 25g/1oz unsalted butter
  • 1 large onion, peeled and finely chopped
  • 4 garlic cloves, peeled and finely chopped
  • 2.5cm/1in knob of fresh ginger, peeled and grated
  • 1 red chilli, de-seeded and finely chopped
  • 8 green cardamom pods, slightly crushed
  • + 13 more ingredients
    • 1 tsp ground cumin
    • 1 tbsp ground turmeric
    • ½ tsp chilli powder
    • 1 tsp garam masala
    • 1 tsp ground coriander seeds
    • 2 large potatoes, peeled and cut into cubes
    • 1 butternut squash, peeled, seeds removed and cut into cubes
    • 570ml/1pt chicken or turkey stock
    • 125ml/4fl oz yoghurt
    • 85ml/3fl oz double cream
    • 1 tbsp lemon juice
    • 6 large handfuls roast turkey, chopped
    • 1 tbsp fresh coriander leaves, chopped

1. Heat the oil and butter in a large non-stick casserole pot. 2. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices. 3....

View full recipe at SpringPad

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