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.