Ingredients

  • 15 ml (1 tablespoon) of canola or soya oil.
  • 3/4 of a package of 250 gr (2 cups) of sliced leeks
  • 1 finely chopped garlic clove
  • 1 cm (1/2 inch) of finely chopped and peeled fresh ginger
  • 250 ml (1 cup) of diced tomatoes
  • 2 turkey fillets, diced (for about 250 gr/8 oz each)
  • 30 ml (2 tablespoons) of Indian curry powder
  • 50 ml (1/4 cup) of nature flavored yogurt
  • Salt and pepper, up to taste
  • 30 ml (2 tablespoons) of chopped fresh coriander leaves
LeeksFind our bag in yourlocal grocery store

Preparation

  • Heat oil in a thick-bottomed casserole. Stir fry the sliced leeks, garlic and ginger at medium heat for 5 minutes or till it browns a bit.
  • Add tomatoes and let cook till the liquids completly evaporates.
  • Add turkey and Indian curry powder. Cook for 15 to 20 minutes.
  • At low heat, add yogurt 15 ml at a times. (Donot heat to much).
  • Salt, pepper and garnish with fresh coriander.
  • Serves over basmati rice and accompany with a fall of lemon spinach.

Chef's notes

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