White Bean & Leftover Turkey Curry
Prep Time
Serves
Cooking Mode
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 can white kidney beans, drained and rinsed
4 tsp curry powder
1 jar strained tomato sauce (passata)
1½ cups shredded leftover cooked turkey
½ cup raisins
¼ cup finely chopped fresh cilantro
2 tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 can white kidney beans, drained and rinsed
4 tsp curry powder
1 jar strained tomato sauce (passata)
1½ cups shredded leftover cooked turkey
½ cup raisins
¼ cup finely chopped fresh cilantro
Directions
1Heat oil in large skillet over medium heat. Cook onion, garlic and ginger until softened, about 2 to 3 min. Stir in beans and curry powder to coat evenly. Cook 2 to 3 min. until mixture is fragrant.
2Stir in strained tomato sauce; bring to a simmer 6 to 8 min. until thickened. Stir in turkey and raisins; cook 5 to 8 min. until warmed through. Sprinkle with cilantro to serve.
Tips
1
Serve with steamed rice and peas or warmed naan bread.
Disclaimer
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Personal Note
Personal Note
