budget turkey, pea and potato curry

Turkey

Budget turkey, pea and potato curry

A lovely keema-style curry made with minced turkey and lots of vegetables. This warming supper is delicious served just as it is, but you could also cook rice or heat some flatbreads to serve alongside. Chutney and yoghurt would also make good accompaniments.

Ingredients

2 tbsp vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
300g/10½oz potatoes, peeled and cut into roughly 2cm/¾in chunks
250g/9oz minced turkey thigh
½ tsp dried mixed herbs
1 tbsp medium curry powder
½ chicken stock cube
3 tbsp ketchup
100g/3½oz frozen peas
3 tsp plain flour
salt and pepper

Directions

Put the oil, onion, carrots, potatoes, turkey and dried herbs in a large, deep non-stick frying pan or large saucepan. Cook over a high heat for 5–6 minutes, stirring until the mince is lightly coloured and the onions are beginning to soften. Add a little more oil if it starts to stick to the pan.
Stir in the curry powder and cook for 20–30 seconds, stirring constantly. Add the halved stock cube, ketchup and 450ml/16fl oz water. Season with ground black pepper. Cover with a lid and bring to a simmer. Reduce the heat and simmer gently for 12–15 minutes or until the vegetables are tender, stirring regularly.
Stir in the peas, sprinkle over the flour and stir into the sauce. Cook uncovered over a high heat for 3–4 minutes, or until the peas are hot and the sauce is thickened, stirring constantly.