Picture supply and extra leftover turkey concepts
Prep 15 min
Cook dinner 55 min
Serves 4-6
- 50g butter
- 2 tsp cumin seeds
- 1 cinnamon stick
- 2 onions, finely chopped
- 6 garlic cloves, peeled
- 40g ginger, peeled
- 1-2 tsp delicate/Kashmiri chilli powder, to style
- ½ tsp floor turmeric
- 800g tinned chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp sugar or honey
- Salt, to style
- 1 tsp garam masala
- 3 tbsp double cream or whole-milk yoghurt
- About 500g roast turkey meat, roughly chopped or torn
- 10 brussels sprouts, shredded
Over a medium warmth, soften the butter in a large frying pan for which you have got a lid, then add a teaspoon of the cumin seeds and the cinnamon stick, and cook dinner for a minute, till fragrant. Add the onions, flip down the warmth and cook dinner, stirring sometimes to ensure they don’t catch and burn, till comfortable, golden and starting to caramelise.
Fry the spices briefly, then add the onions.
In the meantime, pound the remaining cumin seeds to a powder, then put aside. Pound the garlic and ginger to a tough paste and stir these into the pan as soon as the onions are prepared. Cook dinner for a few minutes, then add the bottom cumin, chilli powder and turmeric. Fry, stirring, for one more two minutes, then pour within the chopped tomatoes and tomato puree.
Pound the garlic and ginger to a paste, then add to the pan.
Scrape any solids off the bottom of the pan, stir within the sugar and a great pinch of salt, deliver to a simmer, then flip down the warmth barely and depart to bubble gently for about 20 minutes, till thickened.
Add the tomato, each chopped and pureed, cook dinner for 20 minutes, then add the garam masala and cream.
Stir within the garam masala and cream, then add the turkey, cowl the pan and depart to cook dinner for about 10 minutes, till it has heated by means of.
Stir within the leftover turkey meat, cowl and depart to warmth by means of, earlier than including the sprouts.
Stir within the shredded sprouts, put the lid again on the pan and cook dinner for about three minutes, till wilted. Style for seasoning, then serve.
