I was thrilled to
receive a box of goodies from the lovely people at
Loyd Grossman to try out their new Limited Edition Mint Masala curry sauce. Mint struck me initially as a little strange to have in a curry as I would usually use coriander, but then of course you get cooling mint raita in Indian restaurants, so it does have an affinity.
Loyd Grossman to try out their new Limited Edition Mint Masala curry sauce. Mint struck me initially as a little strange to have in a curry as I would usually use coriander, but then of course you get cooling mint raita in Indian restaurants, so it does have an affinity.
I used half a jar
for 2 portions which with bread or rice was enough for me. The mint was not
overpowering – it is very different to our common garden mint. Much more delicate
and fragrant.
Decided to use
turkey breast and tenderstem broccoli as they needed using up. Plus jazzed it
up with some extra spice, not because it was needed, but because I have so much
in my cupboard!!
I really liked the sauce as it made a nice change from the usual tikka and korma.
1 turkey breast
fillet (about 350g), sliced thinly
1 tsp oil
½ onion, sliced
½ tsp mustard
seeds
Pinch nigella
seeds
Handful of frozen
butternut squash, chopped into bitesize chunks
4 tenderstem
broccoli stems, chopped into bitesize lengths
½ jar Loyd
Grossman Mint Masala Curry Sauce
10 curry leaves
(optional)
½ tsp garam
masala powder
1 handful spinach
(actually it was spinach, rocket and watercress salad leaves in this instance!)
Naan or rice to serve
Fresh mint to garnish if liked
Fresh mint to garnish if liked
Heat the oil in a non-stick wok or frying pan and fry the
onion and seeds together. Watch out as the will pop and spit!
Once softened and lightly golden, add the squash and
broccoli and stir fry until the squash has thawed and soft and the broccoli is
cooked but still with some crunch.
Add the turkey strips and fry for 2-3 mins until sealed and
almost cooked through. Then pour in the curry sauce, curry leaves, garam
masala, bring to the boil and simmer for 10 minutes. I needed to add a little
water to loosen the consistency to my liking.
Stir in the spinach and turn off the heat. It will wilt down
really quickly.
Serve with naan or rice, and sprinkle with chopped mint if
using.