Ingredients
- 500g of British turkey breast chopped into inch chunks or diced turkey British breast
- 1 tsp chilli powder
- 1 tsp of fenugreek
- 1 tbsp of coconut oil
- 1 tsp of cumin seeds
- 2 bay leaves
- 1 large onion, finely chopped
- 1 tbsp of ginger, grated
- 3 cloves of garlic, crushed
- 3 ripe beef tomatoes, finely chopped
- ½ tsp of turmeric
- 1 can of coconut mik
- 200g of frozen peas
- 100g of spinach
- salt and pepper
Cauliflower rice
- 1 cauliflower
- 1 tbsp of coconut oil
- 1 tsp of turmeric
- ½ tsp of ground ginger
- Salt and pepper
- 2 tbsp of chopped fresh coriander to serve
Instructions
Rub the turkey in the chilli powder, salt, pepper and fenugreek and leave to the side to marinade.
Heat a large pot to a medium heat with the coconut oil and add the cumin seeds, bay leaves and the onion. Cook for 5 minutes then add the ginger, garlic, tomatoes and turmeric. Stir for a few more minutes until the tomatoes break down and the garlic is cooked through and golden.
Add a good pinch of salt and pepper and pour over the coconut milk. Allow this to infuse for 10 minutes then add in the turkey and cook for a further 10 minutes while you make the cauliflower rice.
To make the cauliflower rice, roughly chop the cauliflower and then place it into a food processor and pulse until it is in a rice like consistency. Heat the coconut oil, turmeric and ginger together with a pinch of salt, add the cauliflower and sauté for 5 minutes until cooked through.
When the rice is ready. Throw in the peas, spinach to the curry and stir through for a minute so the spinach wilts and the peas are cooked through.
Serve together with freshly chopped coriander.
