Page 26 - JG Performance April 20 recipe book

Turkey Curry
SERVES: 4
INGREDIENTS
1 tbsp olive oil
1 medium onion sliced
1 red pepper sliced
1 green pepper sliced
1 tsp chilli flakes
3 cloves garlic crushed or grated
3cm ginger, grated
3 tsp garam masala
2 tsp turmeric (optional)
500g cooked turkey, shredded or cubed 350ml passata
200ml coconut milk
Salt and pepper to taste
TOTAL TIME: 25 Minutes
INSTRUCTIONS
Cook the onions and peppers in the oil over a gentle heat in a large pan with the lid on for about 5 minutes, or until softened but not browned.
Add the chilli, garlic, ginger, garam masala and turmeric and fry gently for 2 more minutes. If the mixture gets dry add a splash of boiling water.
Next stir in the turkey, passata, coconut milk, salt and pepper and bring to a boil. Reduce the heat to low and simmer for a further 10 minutes until the sauce has thickened slightly and the turkey is hot through.
Serve with rice, naans and your favourite accompaniments.
MACROS PER PORTION
CALORIES 305 CARBS 17 FIBRE 4
PROTEIN FATS
30 13
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