Lemongrass and Ginger Turkey Curry

BOXING DAY turkey curries are a favourite in many households. But for the millions who suffer from nut allergies, they are instead a no-go as most recipes are made using nut oils, cashew nuts or coconut, which can also trigger symptoms in some sufferers. This tasty turkey curry is flavoured with fresh aromatic spices and uses butter instead of oil.

SERVES 6

● 2 medium-hot red or green chillies

● 1 thumb fresh ginger, peeled

● 6 cloves garlic, peeled

● 1 thumb fresh turmeric, peeled

(or a teaspoon of powdered)

● 4 sticks of lemongrass (white part only)

● 40g unsalted butter

● 3 large red onions, peeled and chopped

● Salt

● 300ml turkey or chicken stock

● 300g frozen peas (optional)

● 600g leftover turkey, sliced or diced

● 1 level tsp cornflour blended with 1 tbsp water ● 200g natural yogurt

● Lime wedges to serve

Bring a small pan of water to the boil and cook the chillies in it for 1 minute, then drain and de-seed. Finely chop the chillies, ginger, garlic, turmeric and lemongrass. Melt the butter in a large pan over a medium-low heat, add onions, season with salt and fry for 6-7 minutes until softened and translucent, stirring frequently. Then stir in the aromatics and fry for another 3-4 minutes until starting to colour. Puree all with the stock in a blender, then return the sauce to the pan. Add the peas, bring to a simmer, cover and cook over a very low heat for 10 minutes. Stir in the turkey, cover and cook for another 5 minutes. Blend the cornflour solution with the yogurt, stir into the curry and gently heat through until a few bubbles break the surface. Serve with lime wedges.