Monday, 17 November 2014

Turkey Squash and Mint Masala

Serves 2

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.

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

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.

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