Turkey Curry plus vegetarian option - all gluten free plus Paul Hollywood's Peshwari Naan Bread (not gluten free)

Turkey Curry

(or 

Butternut Squash and Sweet Potato Curry)

You will need:

Thick-based saucepan – large-ish, depending on how much turkey you have.

Vegetable oil – 2 or 3 tablespoons to cover the base of the pan

3 large onions, chopped

2 cloves

2 cardamom pods

2 bay leaves

3 green chillies – finely chopped – you can take the seeds out if you prefer (I do)

1 clove of garlic – crushed

1-2 teaspoons of ground ginger

1-2 teaspoons Garam Masala
1 teaspoon turmeric
1/4 teaspoon chilli powder
Salt

1 tin of chopped tomatoes (more if you have lots of turkey)

Cooked, left-over turkey. (You can use un-cooked meat, chicken for example, but cooking will take slightly longer.)

For the veggie version, use cubed butternut squash and sweet potato

Here’s what to do:

Heat the oil in the pan to a high temperature.

Add the chopped onions, cloves, cardamom and bay leaves and cook until golden.

Add the chopped chilies, garlic and ginger and cook until dark brown.

Make sure you keep stirring as the ginger will stick and burn if you are not careful.

Add the chopped tomatoes and Garam Masala, turmeric, salt and chilli powder and stir together for about 5 minutes.

Add the turkey (or cubed veg) and cook for another 10 minutes, keep stirring.

Check your seasoning and add more chilli if you like it hot, and maybe some salt, to suit your taste.

When you see the oil rising to the surface add a cup of hot water.

Stir then put the lid on and leave to simmer for 20-30 minutes (30-40 if you are using un-cooked meat, or even longer if you use lamb).

Stir occasionally during cooking.
Before serving, remove the cloves, bay leaves and cardamon pods.

Serve with rice – you can use fresh coriander for a garnish if you have any.

Also nice with a spoonful of yoghurt in the centre when you serve.

If you like Naan bread with your curry, why not try Paul Hollywood's recipe for Peshwari Naan? - click here - not gluten free I'm afraid.