Here is the first of my batch cooking recipes, a protein packed turkey and chickpea curry, a great dish to fill up hungry people and for me a good source of brain fuel for when I need to spend the evening at my desk. I’ve hidden some extra vegetables in the sauce, I added grated carrot and courgette rather than having them in small pieces which is what I would normally do and they added a new textural dimension to the dish. I’m sure this would probably be a good way of getting veg into fussy kids, it certainly works for a slightly veg-phobic man in his mid 30s!
As mentioned in my last post I went for a shortcut by using jarred minced garlic, ginger and chilli but I’ve also given approximate conversions to the raw ingredients based on what I would have used if I wasn’t being lazy. I’ve used turkey thigh meat here as like with chicken it tastes better than the more delicate breast meat. Don’t be put off by the long list of ingredients, this is a really easy curry to make and fits well with a student budget.
Ingredients – serves 6
1 heaped tsp cumin seeds
2 heaped tsp coriander seeds
5 cardamom pods
1 cinnamon stick
2 large bay leaves
1 heaped tsp turmeric
1-2 tbsp sunflower oil for frying
2 onions, finely sliced
2 heaped tbsp minced chilli or 3-4 finely chopped red chillies, feel free to add more if you like it hot!
2 heaped tsp minced garlic or 4-5 cloves crushed
1 heaped tsp minced ginger or a 5cm piece of root ginger finely chopped
600g diced turkey thigh
approx 200g grated carrot – about 4-5 medium carrots
1 medium/large courgette, grated
200g dried chickpeas soaked and cooked before use or 2 tins of dried chickpeas
2 tins of chopped tomatoes
2 tbsp tomato puree
salt and pepper to taste
- Toast the cumin, coriander and cardamom in a dry frying pan for a few minutes until fragrant then tip into a pestle and mortar and grind to a powder, add the turmeric and mix everything together.
- Heat the oil in a large casserole pan or heavy based wok over a low-medium heat, (I used the wok that I reviewed a while ago for Ozeri) and add the onions, bay leaves and cinnamon stick. Cook for bout 10 minutes, stirring regularly until the onions are softened and lightly golden.
- When the onions are nice and soft, increase the heat slightly and add the ground spices, fry these for a minute or two then add the chilli, garlic and ginger and fry for another couple of minutes.
- Next add the turkey and fry in the spicy onion mixture until sealed all over, make sure the heat is high enough so that the meat fries rather than steams. Then add the courgette and carrot, stir well and cook for a minute before adding the tinned tomatoes, chickpeas and the tomato puree, stir well again.
- Season to taste with salt and pepper, bring to the boil then reduce the heat and simmer uncovered for about 25 minutes so the turkey is cooked through and the sauce reduces to become a thick, rich coating for the turkey and chickpeas.
- Serve with rice and naan breads too if you like. We’re fans of the mini garlic and coriander naan breads from Tesco.
- If you’re batch cooking for the freezer, leave the curry to cool in the pan for about 30 minutes then divide between labelled freezer bags. Spread the bags out on the worktop so they cool more quickly and then freeze once they have cooled fully.
I’m linking this post up with the following blogging challenges. Extra Veg set up by Helen and Michelle, Cook Blog Share, Recipe of the Week, Tasty Tuesdays, Simple and in Season set up by Ren and Credit Crunch Munch set up by Helen and Camilla