Turkey & Veg Curry

Leftover Turkey & Veg Curry

COURSE:
Main Course

Leftover Turkey & Veg Curry

Leftover Turkey & Veg Curry

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 ” grated ginger
  • 4 garlic cloves
  • 1 large onion
  • 1 pepper
  • 250 g mushrooms
  • 100 g red lentils
  • 400 g chopped tomatoes
  • 250 ml stock
  • 300 g leftover turkey meat
  • Leftover vegetables – optional
  • Handful of spinach
  • Juice of a lime
  • Fresh chopped coriander
  • Fresh chilli chopped – optional

Instructions

  1. Set the Instant Pot to Sauté and heat the oil.
  2. Slice the onion and pepper and cook for a few minutes, stirring until the onion starts to soften.
  3. Slice the mushrooms, add to the pot and cook for another 3 minutes.
  4. Crush the garlic then stir into the pot, with the ginger and cumin seeds and cook for 2 minutes, then add the remaining spices and mix well.
  5. Add the stock and deglaze the pot, scraping the bottom clean.
  6. Add the lentils on top and then the tinned tomatoes – do not stir!
  7. Select Manual High Pressure and set the time for 4 minutes, followed by Natural Pressure Release.
  8. Open the pot give the curry a stir then add the turkey, any leftover veg, spinach, lime juice and most of the coriander – reserving a few leaves for garnishing.
  9. Mix well then replace the lid and leave for 5 minutes.
  10. Serve your Turkey & Veg Curry with basmati rice.

Course:
Main Course

Keyword:
Christmas, Instant Pot