Turkey with leeks curry recipe 4067 9e7dfb85-f51b-4d1c-babb-cbaee3acab17 /media/sloj2y4l/cari-dindon-poireaux-1200-x-1200.jpg Crazy Leeks Crazy Leeks 10/25/2019 3:51:47 p.m. 0 0 30 4 Plats principaux Weekday recipes Meat, fish and seafood Leeks
Turkey with leeks curry

Turkey with leeks curry

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Ingredients
  • 15 ml (1 tablespoon) of canola or soya oil.
  • 3/4 of a package of 250 g (3 cups) of Les Cultures de chez nous 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
Preparation
Side-by-side mode
  • Heat oil in a thick-bottomed casserole. Stir fry 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. (Do not heat to much).
  • Salt, pepper and garnish with fresh coriander.
  • Serves over basmati rice and side with a nest of lemon spinach.

Turkey with leeks curry

Ingredients
  • 15 ml (1 tablespoon) of canola or soya oil.
  • 3/4 of a package of 250 g (3 cups) of Les Cultures de chez nous 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
Preparation
Side-by-side mode
  • Heat oil in a thick-bottomed casserole. Stir fry 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. (Do not heat to much).
  • Salt, pepper and garnish with fresh coriander.
  • Serves over basmati rice and side with a nest of lemon spinach.

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