Ingredients
- 5 tbsp vegetable oil
- 6 whole cloves
- 10 green cardamom pods, bashed
- 1 cinnamon stick, broken in half
- 1 green chilli, quartered lengthways
- 2 medium onions, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp fine sea salt, or to taste
- 1 tbsp tomato purée
- 500g cold roast turkey (or chicken), in chunks
- 200g full-fat Greek yogurt, beaten until smooth
- 100g young-leaf spinach
- a squeeze of lemon juice
- a small bunch of coriander, leaves only
- a handful of toasted flaked almonds
Step by step
- Heat 4 tablespoons of the oil in a large pan and stir in the cardamom pods, cinnamon stick and chilli. Add the onions, garlic and ginger and cook over a low-to-medium heat for 8-10 minutes until soft and just browning. Mix together the ground spices, salt and tomato purée, add to the pan and stir over a low heat for 1-2 minutes.
- Add the remaining oil, then the turkey and stir for 1 minute until coated with the spice and onion mixture. Remove from the heat and mix in the yogurt in two batches, stirring and scraping in the spices from the pan.
- Stir in the spinach, then gradually add up to 200ml of water, mixing well, until the sauce is as you like it. Heat gently for 3-4 minutes to wilt the spinach. Add the lemon juice; check the seasoning (perhaps add a pinch of caster sugar). Remove the whole spices if you can find them. Pile into bowls, scatter with the coriander and flaked almonds.
- TipThis is warmingly spicy - add another green chilli if you want to turn up the heat. Serve with rice.
source:https://www.sainsburysmagazine.co.uk/recipes/curries/turkey-and-spinach-curry?
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