I love a good curry but find they can be time consuming which has always put me off making them mid week. This simple curry, with its few ingredients and one pot method makes it an easy mid week option for me and my family.
It's a mild, creamy curry with a little bit of a kick and a touch of sweetness that appeals to children as well as adults.
Delicious served with chapatti or naan bread or on a bed of rice or noodles
Ingredients 3 large turkey steaks, cut into strips
2 large sweet potatoes, peeled and diced
2 tsp mild curry powder (or hotter if preferred)
200g frozen peas
Two medium courgettes, diced
Two generous handfuls of spinach
300ml chicken or vegetable stock
400ml can of coconut milk
Olive oil for frying the turkey
Heat 1 tbsp olive oil and add the curry powder, stirring for 30 seconds to make an oil paste.
Add the sliced turkey to the paste, ensuring all pieces are coated. Cook for 3 minutes.
Add the diced sweet potato and stir to coat in the paste. Cook for a couple of minutes.
Pour in the stock and coconut milk. Bring to the boil and then simmer for 15 minutes.
Tip in the peas and courgette and cook for a further 4 minutes.
Lastly, add the spinach and cook for a minute before serving.
Try with a different meat as well as other vegetables such as mini corn and chopped peppers