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.

Keema Matar (lamb mince and pea curry)

Keema Matar

Serves 4-6 depending on how much bread or other accompaniments you serve

This is one of my favourite weekend recipes to make as although it is a little time consuming, it is really easy and the results are worth it. I find I usually have most of the ingredients – maybe just have to go out and get some fresh coriander, chilli and the mince. The results are deeply satisfying, rich, savoury, sweet from cinnamon and warm from the chilli. Eat with naan bread. I forgot to add the coriander for the photo - looks much better with it sprinked over!

2 tbsp oil

Half a cinnamon stick

2 cloves

2 cardamom pods, bruised

3 peppercorns

2 onions, chopped

500g Lean minced lamb

1 tsp curry powder

1 tbsp ground coriander (I like to grind my own)

½ tsp ground cumin (again, I grind mine)

¼ tsp chilli powder/cayenne

¼ tsp turmeric

1 tbsp. coriander stems, finely chopped

1 fresh red chilli, split but not all the way in half

½ tsp garlic paste

1 tsp ginger paste

Salt

½ tsp paprika

400g can chopped tomatoes

1 medium potato, peeled and cut into 2cm dice

150g frozen peas

¼ tsp garam masala

Chopped coriander leaves to garnish

Heat the oil in a wok (with a lid) and add the cinnamon, cloves, cardamom, peppercorns and onions.  Cook on a low heat until turning golden brown, but don’t let it burn. Turn up the heat and add the lamb, curry powder, ground coriander and cumin, chilli powder and turmeric. Stir well and break up all lumps. Stir fry until the lamb is brown – if a lot of fat is release try to drain a bit off, but not all of it.

Add the coriander stems, red chilli, garlic and ginger pastes, paprika and season with about 1 tsp salt. Stir fry on medium-low heat for about 5 minutes to cook out the pastes and spices. Then tip in the tomatoes and about half a can of water. Cover with a lid and cook on a low heat for about 5 minutes.

Add the potatoes, pushing them down into the curry and add a bit more water just to cover if necessary. Pop the lid back on and cover gently for anything from 20-40 minutes until the potatoes are tender. Add the peas and heat through for a couple of minutes. Turn heat off, sprinkle with garam masala and chopped coriander and serve.