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Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita

Turkey, Peanut and Kale Curry with Cucumber and Coriander Raita is one of the best ways to use up leftover turkey.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 560kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1 large onion peeled and diced, about 250g
  • ¾ teaspoon fennel seeds
  • ¾ teaspoon cumin seeds
  • ¾ teaspoon yellow mustard seeds
  • ¾ teaspoon coriander seeds
  • 2 teaspoons curry powder
  • ¾ teaspoon ground turmeric
  • ½ red chilli sliced
  • 2 cloves garlic crushed
  • 1 inch ginger peeled and grated
  • 1 teaspoon mango chutney or any other chutney you have hanging around
  • 200 g tomatoes quartered, about 4
  • 50 g roasted unsalted peanuts , roughly chopped
  • 275 g leftover turkey
  • 400 ml coconut milk
  • 160 g kale I used cavolo nero
  • salt and pepper to taste

Cucumber and Coriander Raita

  • 100 g cucumber
  • 200 ml natural yoghurt – the best you can find
  • Handful of coriander leaves finely chopped
  • ¼ teaspoon ground coriander
  • 1/8 teaspoon caster sugar
  • 1/8 teaspoon salt

Instructions

  • Heat a large flat bottomed pan with the coconut oil then add the diced onions. Fry on a very low heat for about 30 – 40 minutes until the onions have caramelised.
  • Pour the fennel, cumin, mustard and coriander seeds into a small frying pan over a low heat for one minute, keeping a close eye so they don’t burn. Tip them into a pestle and mortar and pound until they have completely crushed.
  • Add the toasted spices into the caramelised onion along with the curry powder, turmeric, chilli, garlic, ginger and mango chutney. Stir in then add the tomatoes.
  • Cook on a gentle heat for about 15 minutes until the tomatoes have reduced to a pulp.
  • Add the peanuts, turkey and coconut milk then simmer on a low heat for a further 15 minutes until the curry has thickened.
  • Meanwhile prepare the kale by removing the stems of the kale and discard, then slice the kale leaves finely. Bring a large saucepan of salted water to a boil then blanch the kale for a 3 minutes. Drain and squeeze the kale to remove the excess water.
  • Stir the kale into the curry then remove from the heat and serve with the cucumber and coriander raita.

Cucumber and Coriander Raita

  • Cut the cucumber in half and remove and discard the seeds by scooping out with a teaspoon. Then grate the cucumber into a medium sized bowl.
  • Add the rest of the ingredients and stir until thoroughly combined and the sugar and salt has dissolved into the yoghurt.
  • Leave to chill in the fridge until needed.

Nutrition

Calories: 560kcal | Carbohydrates: 22g | Protein: 30g | Fat: 42g | Saturated Fat: 28g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 991mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4560IU | Vitamin C: 68.2mg | Calcium: 190mg | Iron: 6.1mg