Caribbean Turkey Curry
Change up the usual turkey curry with this vibrant Caribbean-inspired dish using our Caribbean Curry Flavour Bomb. A great way to brighten up your Christmas Day leftovers and sure to add some sunshine to your festivities.
Method
Heat the oil in a large frying pan. Add the onion and sweet potatoes and cook over a medium heat until they begin to soften. Stir in the flavour bomb and then the coconut milk. Bring to a simmer. Cook for 15 minutes until the sweet potato is cooked through. Add the leftover turkey, chopped pepper and kidney beans. Cook for 8 minutes until the turkey is heated through.
Before serving, scatter with coriander and serve with cooked rice (try our Ainsley Coconut Rice).
Our Ainsley Flavour Bombs are available from selected Asda stores or Asda online
Ingredients
- 2 tsp vegetable oil
- 1 onion, chopped
- 1 large sweet potato, peeled, diced
- 1 x Ainsley Caribbean Curry Flavour Bomb*
- 1 x 400g tin of coconut milk
- 350g leftover turkey, shredded or chopped
- 1 red pepper, deseeded and diced
- 1 x 400g tin of kidney beans, drained
- small bunch of coriander, chopped
- cooked rice, to serve