As mentioned in my previous post, Mr MAC and I cooked a roast turkey on Monday night and plan to use it to make healthy meals over five days.
Tuesday lunchtime saw the arrival of one of my favourites, leftover turkey salad. I roasted some extra potatoes, parsnips and carrots and accompanied these with red pepper, tomatoes, spring onion, mixed leaves and of course, roast turkey, for a really yummy lunch. Wish I had remembered some cranberry sauce though then the meal would have been complete! The day after a roast, we always have a salad made up of the leftovers and it is one of my favourite things….very tasty and very quick not to mention healthy!
Tuesday night we decided to make a curry. We are big fans of curries and we find that Slimming World have some really excellent recipes for low fat dishes that are big on flavour. We decided to make one from the Nov/Dec 2011 magazine (with a few changes of course!) though I can thoroughly recommend the ‘Curry Secrets’ cookbook also!
The Perfect (Slimming World Free) Turkey Curry
For the curry paste:
A large handful coriander leaves, roughly chopped
Finely grated zest of one lime
Juice of half a lime
2.5cm piece root ginger peeled and finely grated
Half tsp lemongrass paste
2 red chillies, finely chopped
4 garlic cloves, finely chopped
1 small onion finely chopped
3 spring onions, sliced
For the curry:
1 small butternut squash, peeled, de-seeded and cut into 1cm cubes
2 large carrots, peeled and cut into 1cm cubes
1 tsp ground coriander
1tsp ground cumin
1 tsp medium curry powder
400ml chicken stock
1 carton passata
Leftover turkey cut into chunks
A large handful of sugar snap peas/mange tout
3 tbsp low fat fromage frais
Salt and pepper
A pinch of paprika
Put all ingredients for the curry paste into a food processor. Whizz until you have a smooth paste, adding a little bit more lime juice and chicken stock if needed to loosen.
Spray a large wok with frylight and heat. When it is hot add the carrot and butternut squash, spices and curry powder cooking for a few minutes ensuring everything is evenly coated in the spices. Next, add the curry paste and cook for a further couple of minutes.
Add stock and passata to the pan. Allow to boil then reduce the heat and simmer for approximately 15 minutes, allowing it to reduce and become thick. Add the turkey and sugar snap peas and cook for a final 4 minutes until the turkey is hot.
Take off the heat and stir in fromage frais. Season, garnish with chopped coriander and a sprinkle of paprika ans serve over fluffy rice.
This dish is really delicious and could be adapted quite easily to be a vegetarian dish or made with leftover chicken. I hope you enjoy it!
We made four portions, one each for dinner last night and one each for lunch today. Some people do not like eating the same meal twice in a row but when it is something this tasty, I really couldn’t care less plus it is a very economical way of eating and menu planning.
We are going to the cinema tonight and out with friends for dinner so our turkey adventures will have to continue tomorrow night – I think a risotto may well be on the cards!