Leftover Turkey Ruby Murray. A real Christmas treat

Serves 4

2 tbsp whole coriander seeds

1 tbsp whole cumin seeds

3 tbsp coconut or vegetable oil

6 green cardamom pods, crushed

3 bay leaves

4 cloves

1 cinnamon stick

2 tsp dried chilli flakes

2 large onions, peeled and chopped

1 tbsp ginger, grated

4 cloves garlic, peeled and crushed

1 tbsp mild curry paste

2 tins of chopped tomatoes

2 tbsps. tomato purée

500g cooked Golden Turkey leg meat, cubed

Sea salt and black pepper

Fresh coriander, chopped (to garnish)

Method:

Toast the coriander and cumin seeds in a dry pan until lightly toasted and extremely  fragrant.  Then grind with a pestle and mortar and set to one side.

Heat the oil in a heavy based pan over a medium heat and add the cardamom pods, bay leaves, cloves, cinnamon stick, and chilli flakes until they start to crackle and release their flavours.  

Add the chopped onion and sauté for about 5-7 minutes, then add the ginger, garlic and the freshly ground coriander and cumin seeds.

Add the curry paste, the chopped tomatoes, and the tomato purée.  Turn the heat up to high and allow the curry to simmer for about 15 minutes, adding a little water if necessary.  

Add the turkey and cook through until the turkey is hot, season with the sea salt and black pepper.

Garnish with fresh coriander and serve with steamed basmati rice, or chapatis minted yoghurt and mango chutney and a nice, fresh, fluffy naan!