Kevin Dundon's Sweet potato and turkey curry.
This dish is great for using up any leftovers from the Christmas dinner.
PREPARATION TIME: 5 minutes • COOKING TIME: 15 minutes
Serves: 4 people
400 g Chopped Tomatoes
400 ml Coconut Milk
200 g Leftover Turkey
1 tbsp Natural Yogurt
1 tbsp Olive Oil
1 large Red Onion
1 handfull SuperValu Fresh Coriander
1 pack SuperValu Naan Bread
400 g Sweet Potatoes
peeled and cut into bite-sized pieces
2 tbsp Thai Green Curry Paste
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.