Serves 4
Preparation time 10 minutes
Cooking time 25 minutes
4 tablespoons vegetable oil
1 onion, sliced
2.5 cm (1 inch) piece of fresh root ginger, finely chopped
2 garlic cloves, crushed
1 red chilli, cut into rounds
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground turmeric
100 ml (3½ fl oz) water
6 tomatoes, chopped
500 g (1 lb) cooked turkey, cubed
2 tablespoons plain yogurt
juice of 1 lime, plus extra wedges to serve
handful of coriander leaves
salt and pepper
Heat the oil in a large saucepan or wok and fry the onion for 8–10 minutes over a low heat, until it is soft and golden.
Add the ginger, garlic, chilli and spices to the pan and stir-fry for 1 minute. Pour in the measured water and the tomatoes, bring to the boil, reduce the heat a little and simmer for 5 minutes. Season with salt and pepper to taste, then stir in the turkey cubes.
Cover and simmer gently for 10 minutes, until piping hot. Remove from the heat, then stir in the yogurt, lime juice and coriander leaves. Serve with extra lime wedges and naan bread, if liked.
For turkey & spinach curry, follow the recipe above but omit the coriander leaves and instead stir 75 g (3 oz) baby spinach into the tomato sauce when adding the turkey. Complete the recipe as above, with yogurt and lime juice.