- 400g can chopped tomatoes in juice
- ½ vegetable stock cube
- 1 tbsp tomato puree
- 4 tbsp oil
- 400g British turkey breast steaks, cut into 2cm strips
- 1 tbsp ginger, very finely chopped
- 1 clove garlic, finely chopped
- 1 – 2 tsp fresh red chilli, roughly chopped
- 1 level tsp ground cumin
- 1 level tsp ground coriander
- ½ tsp ground turmeric
- 1 onion, very finely chopped
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 2 tbsp fresh coriander chopped
- Lime juice
- Sliced green chilli, optional
- Naan to serve
Cook the tomatoes, stock cube and tomato paste in a saucepan until you have a thick stew.
Heat 3tbsp oil in a pan then add the turkey pieces and cook for 4-5 minutes well browned and cooked through, but do not overcook. Remove from the pan and keep warm.
Add 1 tbsp more oil, than add the ginger and garlic and cook for a couple of minutes.
Next add the chilli, cumin, coriander and turmeric and lightly fry.
Add the onion, and peppers and stir fry ‘til wilted, slightly.
Add the tomato mixture and turkey and coat well, you may need to add a touch of water.
Season to taste with a little sugar, salt and pepper, sprinkle over the fresh coriander.
The sauce should coat the vegetables and turkey well, like a dry stir fry. Squeeze over some lime and garnish with sliced chilli if liked.
Serve with naan bread
Copyright Phil Vickery