Caribbean Turkey Curry
Brighten up your Christmas leftovers with Ainsley Harriott's Caribbean Turkey Curry using his Caribbean Curry Flavour Bomb. Serve with rice for a festive twist.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Wooden spoon
- Measuring spoon
- Plate
Ingredients
- 2 tsp vegetable oil
- 1 onion, chopped
- 1 large sweet potato, peeled, diced
- 1 x Ainsley Caribbean Curry Flavour Bomb*
- 1 x 400g tin of coconut milk
- 350g leftover turkey, shredded or chopped
- 1 red pepper, deseeded and diced
- 1 x 400g tin of kidney beans, drained
- small bunch of coriander, chopped
- cooked rice, to serve
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