Turkey Curry with Crunchy Peanut Butter and Coriander
1 large onion, peeled and roughly chopped
2 Peeled garlic cloves
2 tbsp rapeseed oil
2 tbsp balti paste
1 tbsp tomato puree
1 tsp cumin
2 tbsp crunchy peanut butter
400g of tinned tomatoes chopped
400g coconut milk
Juice of 1 lime
3 tbsp chopped coriander
1 tbsp sultanas
200ml turkey stock
650grms Golden Turkey – Cut into chunks
Put the onion and garlic in a processor and chop until almost mushy
In a wok or deep saute pan, heat the oil and fry the onion mixture until it starts to go brown, then stir in the balti paste, tomato puree and cumin. Fry for a further minute.
Stir in the peanut butter and fry on a low heat until the oil begins to separate and the sauce has darkened.
Add the tomatoes, coconut milk, lime juice, 2 teaspoons of coriander, sultanas and stock. Gently simmer for about 20 minutes.
Add the cooked turkey and simmer for a further 5 minutes or until hot and heated through.
Serve with rice, thick yoghurt, and sprinkle with the remaining coriander.
Nutritional Values Per serving