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–+ servings
turkey and chickpea curry on a bed of quinoa in a bowl with a fork

Easy Turkey And Chickpea Curry

Rachel
A very tasty and quick curry using leftover turkey. Great for a midweek dinner
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine British, Indian
Servings 5
Calories 296 kcal

Equipment

Deep-sided frying pan with lid

Ingredients
  

  • 4 tsp Medium Curry Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 2 tbsp Mango Chutney
  • 2 tbsp Tomato Puree
  • 1 tin Chopped Tomatoes
  • 2 tbsp Creme Fraiche
  • 2 Stock Cubes
  • 1 tbsp Balsamic Vinegar
  • 2 small Onions
  • 1 tin Chickpeas
  • 500 g Leftover Turkey
  • 2 tbsp Vegetable Oil

Instructions
 

  • Fry the onions in the oil on a medium heat for about 8 minutes until soft. Add the turkey, chickpeas, onion powder, garlic powder and curry powder. Add a little boiled water to loosen the mixture with the balsamic. Cook for 2 minutes.
  • Add the chopped tomatoes and tomatoes puree. Stir and add a little boiled water if it's too think. Add the stock cubes and cooked for 8 to 10 minutes. Add the creme fraiche and heat through.
  • Serve with your favourite side dish.

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Nutrition

Calories: 296kcalCarbohydrates: 11gProtein: 30gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 112mgSodium: 494mgPotassium: 353mgFiber: 1gSugar: 6gVitamin A: 110IUVitamin C: 4mgCalcium: 38mgIron: 2mg
Keyword chickpeas, leftover turkey
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