Turkey with leeks curry
10
20
4
No
Ingredients
- 15 ml (1 tablespoon) of canola or soya oil.
- 3/4 of a package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
- 1 finely chopped garlic clove
- 1 cm (1/2 inch) of finely chopped and peeled fresh ginger
- 250 ml (1 cup) of diced tomatoes
- 2 turkey fillets, diced (for about 250 gr/8 oz each)
- 30 ml (2 tablespoons) of Indian curry powder
- 50 ml (1/4 cup) of nature flavored yogurt
- Salt and pepper, up to taste
- 30 ml (2 tablespoons) of chopped fresh coriander leaves
Preparation
Side-by-side mode
- Heat oil in a thick-bottomed casserole. Stir fry sliced leeks, garlic and ginger at medium heat for 5 minutes or till it browns a bit.
- Add tomatoes and let cook till the liquids completly evaporates.
- Add turkey and Indian curry powder. Cook for 15 to 20 minutes.
- At low heat, add yogurt 15 ml at a times. (Do not heat to much).
- Salt, pepper and garnish with fresh coriander.
- Serves over basmati rice and side with a nest of lemon spinach.
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