Spiced Carrot Turkey Curry

Rating: Medium


  • Baby Carrots x 100g
  • Red Onions x 4
  • Curry Leaves x 4
  • Kashmiri Chillies x 2 
  • Kashmiri Chilli Powder x 2 teaspoons 
  • Garam Masala x 2 tablespoons 
  • Cinnamon x 1 tablespoon 
  • Nigella Seeds x 2 teaspoons 
  • Garlic x 4 cloves
  • Ginger x 10g (finely chopped) 
  • Tomato Puree x 1 tablespoon 
  • Chopped Tomato x 400g 
  • Coconut Milk x 400ml 
  • Christmas Turkey (leftovers) x 600g 
  • Salt 
  • Olive Oil (for frying) 
  • Spiced Carrot Chutney x 4 tablespoons 


    Dice the red onions and halve the baby carrots, fry them with olive oil in a pan over a medium heat. Add the tomato puree, garam masala, Kashmiri chilli powder, cinnamon, garlic, ginger, nigella seeds and curry leaves and turn the heat to low.


    Cook off the spices for 5 minutes. Then add the chopped tomato, Kashmiri chillies, coconut milk and Spiced Carrot Chutney. Cook for another 10 minutes until the curry has reduced down.


    Then add your left-over turkey and continue cooking until the turkey is piping hot.  Serve with rice, poppadoms & naan bread! 

    Recipe & Styling: @RobtheSnack
    Photography: @ManonHouston