Sweet Potato And Turkey Curry
This dish is great for using up any leftovers from the Christmas dinner.
4 people
15 minutes
5 minutes
Ingredients
- 400 g Chopped Tomatoes
- 400 ml Coconut Milk
- 200 g Leftover Turkey shredded
- 1 tbsp Natural Yogurt to garnish
- 1 tbsp Olive Oil
- 1 large Red Onion chopped
- 1 handfull SuperValu Fresh Coriander to garnish
- 1 pack SuperValu Naan Bread to serve
- 400 g Sweet Potatoes peeled and cut into bite-sized pieces
- 2 tbsp Thai Green Curry Paste
Method
- Bring a large pot of salted water to the boil. Add the sweet potatoes and boil for 5 to 7 minutes, until just tender. Drain well and set aside.
- Meanwhile, heat the olive oil in a large frying pan set over a medium heat. Add the turkey and onion and cook for 2 to 3 minutes, until the onion has softened and the turkey has warmed through. Stir in the curry paste and cook for 1 minute, then add the tomatoes and coconut milk and mix well. Simmer for 5 minutes. Just before serving, add the cooked potatoes to warm through in the curry.
- Garnish with fresh coriander and a drizzle of natural yogurt and serve with naan bread on the side.
