Another curry made with leftover turkey. In this case it was a pack of minced turkey as we didn't buy a turkey this year. It could be made with leftover roasts, mince or cubed meat. And I padded this out with a small butternut squash to feed a family of five.
I made a Rogan Josh curry paste off Jamie Oliver's website but was a little disappointed with the strength of flavour. So if you can't be bothered to make a curry paste, just buy a commercial ready made one.
Serves 4-5
500g turkey mince
500g butternut squash, blitzed in a food processor to the size of the mince
1 onion, finely diced
1 carton of tomato puree
1/2 a carton of recently boiled water
1 tbsp sunflower oil
Jamie's Rogan Josh Paste
2 cloves garlic
1 thumb-sized piece fresh root ginger
75 g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
1 small bunch fresh coriander
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
Start by making the curry paste. I cut a few corners in Jamie's recipe, not roasting spices, using a fresh pepper rather than roasted peppers, and not using fresh coriander, and just whizzed it all up in a mini food processor.
Gently fry the onion in the sunflower oil until it starts to look clear, then add half the curry paste, stir and fry until it sizzles. Add the meat, breaking up the mince if using. Add the butternut squash and the rest of the ingredients and bring to the boil. Cover and simmer for 20 minutes or until the butternut squash is soft. Season to taste and serve with basmati rice.
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