Transform Christmas leftovers into a vibrant turkey curry, paired with Bombay potatoes and crispy pakoras. A delightful fusion of flavours and a comforting meal of warmth and satisfaction.
Preparation time
30 mins to 1 hour
Cooking time
1 to 2 hours
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
This dish provides a good balance of protein, vegetables, and spices, making it a nutritious choice for any meal.
Equipment
Ingredients
For the turkey curry:
- Onion: 1, chopped
- Garlic cloves: 4, crushed
- Fresh root ginger: 1 tbsp, crushed
- Green chilli: 1, chopped
- Cumin seeds: 1 tsp
- Coriander seeds: 1 tsp
- Madras curry powder: 1 tbsp
- Chicken stock: 200ml/⅓ pint
- Tin tomatoes: 400g
- Stripped cooked turkey meat: 600g/1lb 5oz
- Spinach leaves: 120g/4½oz
- Yoghurt: 3 tbsp
- Mango chutney: 1 heaped tbsp
- Fresh coriander: 1 bunch, leaves picked
For the Bombay potatoes:
- Vegetable oil: 2 tbsp
- Leftover roast potatoes: 8
- Garlic cloves: 3, crushed
- Fresh root ginger: ½ tbsp, crushed
- Garam masala: 2 tsp
- Black mustard seeds: 2 tsp
- Fennel seeds: 2 tsp
- Ground turmeric: 1 tsp
- Green chilli: 1, chopped
- Beef tomato: 1, chopped
- Salt and freshly ground black pepper:
For the pakoras:
- Leftover sprouts, cabbage, greens or French beans: 1 big handful
- Onion: 1, sliced
- Garlic cloves: 2, crushed
- Fresh root ginger: 1 tsp, crushed
- Chillis: 2, chopped
- Ajwain seeds: 1 tsp
- Cornflour: 2 tbsp
- Pakora flour (gram flour or chickpea flour): 100g/3½oz
- Fresh mint: 1 tbsp, chopped
- Salt: ½ tsp
Method
Preparing the Turkey Curry
Sauté Aromatics
- Place a saucepan over medium-low heat.
- Add chopped onion, crushed garlic, crushed ginger, and chopped green chilli.
- Sauté until the onions become soft and translucent.
Add Spices and Liquids
- Stir in cumin seeds, coriander seeds, and madras curry powder.
- Cook for an additional 2 minutes to release the spices’ aromas.
- Pour in the chicken stock and bring to a simmer.
- Allow the stock to reduce by half, approximately 6–8 minutes.
- Add the canned tomatoes and simmer until the sauce thickens slightly, about 10 minutes.
- Add the shredded turkey and cook until warmed through.
- Stir in the spinach leaves, allowing them to wilt.
- Mix in the yoghurt, mango chutney, and fresh coriander leaves. Remove from heat.
Preparing the Bombay Potatoes
Sauté Potatoes
- Heat vegetable oil in a frying pan over medium heat.
- Add leftover roast potatoes and cook until lightly browned and crisp.
Add Spices
- Stir in garlic, ginger, garam masala, mustard seeds, fennel seeds, and ground turmeric.
- Cook for 2–3 minutes until fragrant.
- Add the chopped green chilli and beef tomato, stirring to combine.
- Season with salt and freshly ground black pepper to taste. Set aside.
Making the Pakoras
Prepare Batter
- In a mixing bowl, combine cornflour, gram flour, ajwain seeds, and salt.
- Add enough water to create a thick batter consistency.
- Fold in the leftover vegetables, sliced onion, garlic, ginger, chopped chillies, and fresh mint.
Fry the Pakoras
- Heat vegetable oil in a deep frying pan or wok over medium-high heat.
- Using a spoon, drop portions of the batter into the hot oil.
- Fry until golden brown and crisp, about 3–4 minutes per batch.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
Suggested Wine Pairing
Majestic: La Vieille Ferme Blanc
This French white wine features notes of citrus and green apple, which balance the dish’s spices and complement the richness of the curry.
Tesco: Tesco Finest Côtes de Gascogne
Aromatic and slightly sweet, this wine pairs beautifully with the heat from the pakoras and the fragrant spices in the curry.
Sainsbury’s: Sainsbury’s Taste the Difference Albariño
With crisp acidity and tropical fruit notes, this wine offsets the curry’s spice and enhances the freshness of the Bombay potatoes.
Nutri-score Health Check
The dish scores a B on the Nutri-Score scale, reflecting its well-balanced nature. The presence of lean turkey, fresh vegetables, and yoghurt provides a good mix of protein, vitamins, and healthy fats. The use of spices enhances flavor without adding excess calories or sodium. However, frying the pakoras and the addition of mango chutney increase the calorie and sugar content slightly, which keeps it from achieving an A score.
This score has been automatically calculated from the ingredients and is a general guide to the dish’s healthiness.
Recipe FAQs
- Can I use chicken instead of turkey? Yes, substitute cooked chicken for turkey for similar results.
- Can I make this dish vegetarian? Replace turkey with chickpeas or paneer for a vegetarian version.
- Can I freeze leftovers? Yes, store the curry and potatoes in an airtight container for up to 3 months.
- What is a good alternative to pakoras? Try serving vegetable samosas or onion bhajis instead.
- Can I make the curry less spicy? Omit the green chillies or reduce the quantity of curry powder.
- Can I skip the mango chutney? Yes, but it adds a nice sweetness to balance the spices.
- What is ajwain seed, and can I omit it? Ajwain seed has a caraway-like flavor and can be omitted or replaced with a pinch of dried thyme.
- Can I use sweet potatoes instead of regular potatoes for the Bombay potatoes? Yes, sweet potatoes work well for a different flavor profile.
- What type of oil is best for frying pakoras? Use vegetable or sunflower oil for neutral flavor.
- How can I make the dish more nutritious? Add more fresh vegetables to the curry or replace fried pakoras with baked alternatives.
