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.

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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

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Method

Step 1

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.

Step 2

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.

Step 3

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.

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Recipe Tips

• You can make this curry with any mince you like, lean lamb works well. If you’d like to stretch the curry to serve 3–4, you could top it with halved boiled eggs.
• You can swap the curry powder for Indian-style curry paste if you like, or add dried chilli flakes, or chopped fresh chilli, for more heat.
• The curry will keep well for a couple of days in the fridge and can be reheated in the microwave.
• If following the budget meal plan, you will have bought a 500g pack of turkey and split it into two. The other part is used for the turkey bolognese . If you’d prefer to use it in one dish, you can double up and make a curry for four. The leftovers can be stored in the fridge and eaten over a couple of days. The raw turkey can also be frozen, wrapped tightly in foil, for up to 4 months.