Wednesday, June 20, 2012

Recipe: Turkey Saag

Hey guys! Sorry I havent posted in a while, but i've been doing a lot of shifts at Cosy Club lately, and then I had to cater for a big street festival on sunday (which i'll fill you in on all the details in a couple of days). This is another really nice recipe incorporating turkey, a meat that I am becoming very fond of at the moment. It's just nice to know that the meat i'm consuming is incredibly low in fat and very high in nutrients at the same time. I've converted Nick onto it as well, he loves it too now. "Saag" is the Indian word for Spinach, and you will often see Chicken (Murgh) or Lamb (Goscht) Saag in Indian restaurant menus, although in my recipe i chucked in a few new potatoes as well to make it a little more filling. PS: I made the paste using my new hand blender/ processor attachment thing, am in love with it SOOO much!!

Turkey Saag (serves 4)

Curry Paste:
½ white onion, diced
3 garlic cloves, crushed
1 green chilli, seeded
Small handful fresh coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp tomato paste
1 tsp sugar
2 tbsp olive oil

2 tbsp olive oil
500g diced turkey breast
1 tin coconut cream
300ml chicken stock
1 red pepper, diced
125g (about 3) new potatoes, diced
200g spinach
Salt and pepper to taste
Coriander for garnish

1. In a food processor, blend together all the curry paste ingredients until it forms a paste. Heat some olive oil in a large saucepan, and add the curry paste, frying for a couple of minutes. Add the turkey, and cook for a further 5 minutes.
2. Add all the other ingredients (except the spinach), and cook for a further 20 minutes on a high heat, stirring often. Add the spinach and cook for a further 5 minutes. Season to taste and serve with some extra fresh coriander.

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