Ingredients: (Serves 5-6)
3 tbsp sunflower oil
1 tbsp coconut oil
1 large sweet potato, peeled and diced
2 large onions
1 tsp garlic paste
1 tsp ginger paste
2 tsp dried chilli flakes
800g chopped tinned tomatoes
400g coconut milk
2 tbsp curry powder (your favourite blend)
1 tsp sugar
2 tsp salt
2 bay leaves
Garnish with a handful of fresh coriander and dessicated coconut.
Method and prep time (30mins)
Gently heat the sunflower and coconut oil together in a pan and add the onions. Fry until translucent.
Add the garlic, ginger, chilli flakes and curry powder to the pan. Fry for one to two minutes.
Season with pepper and one tsp of salt.
Next, add the bay leaves, coconut milk, tomatoes and diced sweet potatoes and season with another teaspoon of salt.
Add the sugar and squeeze of lime and simmer for 30 to 45 minutes.
Finally, mix in around 300 to 500g of cooked leftover turkey and stir into the pan.
Place the lid on and leave to stand for five minutes before serving with fluffy basmati rice and warmed Peshwari naan breads.
For the hot onion salad:
2 red onions
2 jalepeno chillis or 1-2 birdseye chillies
1tsp malt vinegar
In a bowl, add the finely chopped red onions, tomato and chillies.
Mix with a pinch of salt, pepper and the vinegar.
For the ginger and cinnamon bananas:
2 very ripe bananas
Large knob of butter
Squeeze of lime
A pinch of cinnamon powder
A pinch of ginger powder
Melt the butter until it begins to turn brown.
Add the ripe bananas and mash with a fork until smooth.
Add a small squeeze of lime, plus the cinnamon and ginger.
Warm until the mixture starts to simmer and serve.
Great accompaniments with your curry:
© Malcolm Riley - The African Chef