One-pot Harissa Turkey & But­ter­nut Squash Curry

Irish Daily Mail - YOU - - BOOKS -

This clever curry is quick and tasty. It uses harissa paste for its kick and is a lovely way of us­ing up the Christ­mas left­overs, but you could also use a ta­ble­spoon of your favourite curry pow­der or paste in­stead. If you pre­fer a smooth sauce, then sim­ply blend with a stick blender be­fore adding the but­ter­nut squash, which could be re­placed with reg­u­lar or sweet pota­toes.

SERVES 4-6 1 tbsp rape­seed oil 1 large onion, finely chopped 2 gar­lic cloves, finely chopped 2.5cm (1in) piece of fresh gin­ger, peeled and grated 1 tsp ground turmeric 4–6 tbsp harissa paste (chilled from a car­ton) 250ml (9fl oz) Greek-style yo­gurt 1 x 400g (14oz) tin of chopped plum toma­toes 300ml (½ pint) veg­etable stock 1 but­ter­nut squash, peeled, seeds re­moved and cut into cubes 4–6 large hand­fuls of left­over turkey, chopped into bite-sized pieces 2 large hand­fuls of baby spinach leaves Toasted flaked al­monds, to gar­nish Dried cran­ber­ries, to gar­nish Fresh mi­cro co­rian­der sprigs, to gar­nish Mediter­ranean wraps, to serve Tzatziki (shop-bought or home­made), to serve

1. Heat the oil in a large pan set over a medium heat. Add the onion and cook for 2–3 min­utes, then add the gar­lic, gin­ger and turmeric and cook for an­other minute or so.

2. Stir in the harissa paste to taste, then add the yo­gurt one large spoon­ful at a time, stir­ring con­tin­u­ously. Add the toma­toes and stock, then stir in the but­ter­nut squash. Cover with a lid and cook gently for 25–35 min­utes, un­til the but­ter­nut squash is ten­der.

3. Stir in the turkey and spinach leaves and al­low to just warm through. Gar­nish with the flaked al­monds, dried cran­ber­ries and mi­cro co­rian­der sprigs and serve with the wraps and tzatziki.


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