- Details
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Parent Category: Recipes
1 tbsp vegetable oil
1 onion -- chopped
1 green pepper -- chopped
100 grams turkey -- (3-1/2 oz) cooked and chopped
1 tbsp curry powder -- (1 to 2)
400 grams Tomatoes, Canned -- chopped
150 grams yogurt -- (5-1/2 oz)
250 grams Basmati rice -- (9 oz)
1 Handful coriander -- chopped (optional, but tastes great)
Boil the kettle for the rice. Heat the oil in a frying pan and then add the onion and pepper, stirring until soft.
Add the leftover turkey, then add the curry powder and stir. Add the chopped tomatoes and yogurt, stir again
and leave to simmer for 10-15 minutes.
Meanwhile, place the rice into a medium-sized saucepan and cover with water so that there is twice as much
water as rice. Boil on a high heat, moving the pan occasionally to separate the rice. Never stir the rice or it will
become sticky. Once the rice is cooked (about 10 minutes), gently separate it with a fork and put it on the plates.
Add the coriander to the curry, if using and stir in quickly. Spoon the curry on top of the rice and serve
immediately.
