All in Curry - Recipe

January can be a tricky time, tight budgets after all the parties and mayhem throughout the New Year. Don’t forget you can make anything a meal by adding in herbs and spices, just like the ‘All in Curry’s’ you would have on exercise.

Take a look at Lee Mahoney’s recipe below…

Serves: 8 

Prep: 10 min > Cook: 1hr > Ready in: 1hr 10 min

Ingredients:

• 3 tablespoons olive oil
• 1 onion, thinly sliceD
• 3 cloves garlic, chopped
• 2 tablespoons curry powder
• 1 tablespoon coriander
• 2 teaspoons turmeric
• 1 teaspoon cinnamon
• 300g cooked turkey, cut into pieces
• 800ml chicken stock
• 1 (400g) tin chopped tomatoes
• 400g mashed potatoes
• 2 sweet potatoes, peeled and diced
• 100g frozen garden peas
• 2 carrots, diced
• 1 teaspoon salt, or to taste
• 3 tablespoons sugar, or to taste
• 1/2 teaspoon cayenne pepper, or to taste​

Method:

1. Heat olive oil in a large pan over medium-high heat for 2 minutes. Add onions and garlic and cook for 5 minutes. Stir in the curry powder, coriander, turmeric and cinnamon, and cook for 1 minute. Add the turkey and stir well to coat with the spices.
2. Pour chicken stock and tinned tomatoes into the pan. Add mashed potatoes and stir to combine and break up the mashed potatoes. Continue to cook on medium-high for 20 minutes, stirring occasionally.
3. Add sweet potato, peas and carrots to the pan. Bring just to the boil. Stir in salt, sugar and cayenne. Turn heat down to medium low and simmer until carrots and sweet potatoes are cooked but still firm, approximately 30 minutes. ​