How To Cook Leftover Christmas Turkey and Potato Balti

15 mins
30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

2 tbls. Peanut or light olive oil
1 knob unsalted butter
2 onions, sliced
4 ripe tomatoes chopped
1 red pepper diced
1 green pepper diced
2 cloves garlic, minced
1 tbls. Fresh ginger minced
2 tsp. Garam masala
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. fenugreek
½ tsp. turmeric
Pinch cayenne
300 ml tomato passata
400 g leftover Christmas turkey, white or dark meat pulled into large chunks
400 g Par boiled Desiree or King Edward potatoes, peeled & cut into medium sized chunks
Sea salt to taste
Freshly coriander

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Introduction

A mellow, fragrant curry made with fresh tomatoes, capsicums, roasted spices and the leftover turkey from Christmas dinner. The spices can be replaced with a tablespoon of blended curry paste for an even quicker supper.

Method

Toast the spices together over a low heat in a dry frying pan until smoky and aromatic.
Heat oil and butter in a saucepan over medium-high heat then add the onion, garlic and ginger. Cook until they begin to soften (about 8 to 10 minutes), then add the chopped tomatoes and diced peppers.
Continue to cook until the oil splits from the vegetables then add the spices and cook, stirring continuously for another minute or two.
Add the tomato passata then bring the mixture to a simmer. Reduce heat to low, add the leftover turkey and potatoes, then gently simmer for 10-15 minutes until the potatoes are tender.
Check seasoning adding sea salt and a little pinch of Garam Masala to taste.

TO SERVE:

Fresh chopped coriander, Naan breads, freshly boiled basmati rice and a squeeze of lime juice.