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Turkey curry with Bombay potatoes and pakoras
Fruit and vegetables
1
onion
, chopped
4
garlic
cloves, crushed
1 tbsp crushed fresh root
ginger
1 green
chilli
, chopped
400g tin
tomatoes
120g/4½oz
spinach
leaves
1 bunch
fresh coriander
, leaves picked
3
garlic
cloves, crushed
½ tbsp crushed fresh root
ginger
1 green
chilli
, chopped
1
beef tomato
, chopped
1 big handful leftover sprouts,
cabbage
, greens or French beans
1
onion
, sliced
2
garlic
cloves, crushed
1 tsp crushed fresh root
ginger
2
chillis
, chopped
1 tbsp chopped fresh
mint
Tins, packets and jars
200ml/⅓ pint
chicken stock
1 heaped tbsp
mango chutney
Cooking ingredients
1 tsp
cumin
seeds
1 tsp
coriander seeds
1 tbsp madras
curry powder
2 tbsp vegetable
oil
2 tsp
garam masala
2 tsp black
mustard seeds
2 tsp
fennel seeds
1 tsp ground
turmeric
salt and freshly ground
black pepper
1 tsp
ajwain
seeds
2 tbsp
cornflour
100g/3½oz gram flour or
chickpea flour
½ tsp
salt
Dairy, eggs and chilled
3 tbsp
yoghurt
Meat, fish and poultry
600g/1lb 5oz stripped cooked
turkey
meat
Other
8 leftover
roast potatoes
Back to recipe
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