December Top Tips 2017
Boxing Day Curry
By Boxing Day everyone is a little bit fed up with traditional Christmas food so why not make this Caribbean-inspired curry with leftovers from the big day to liven up everyone’s tastebuds? It’s made with a simple curry blend which includes two flavours quintessential to Caribbean cooking, allspice and thyme, and is quite mild, so serve with a good amount of hot sauce on the side!
- Total Time: 1 hour
- Serves: 4
- Heat rating: 2/5
- Dietary: Contains gluten, celery, mustard and sesame
Ingredients
- 500g shredded leftover turkey (or you could use whatever leftover meat/veg you had on the big day!)
- 1 medium onion - finely chopped
- 2 cloves of garlic - finely chopped
- 300g sweet potatoes, floury potatoes or carrots - peeled and cut into bite-size pieces
- 2 tomatoes - roughly chopped
- 1 lime
- 1 tbsp sugar
- Rice and hot sauce for 4 to serve
Spices
- 1 PORTION OF BOXING DAY CURRY BLEND (1 portion/ 2 tbsp) - Spices including celery, mustard, sesame *Allergens
- PLEASE NOTE IF YOU'RE MAKING A BIGGER BATCH, YOU'LL NEED TO SCALE UP THE FRESH INGREDIENTS IN PROPORTION BUT THE SPICES ONLY BY 2/3 OR IT WILL BE TOO SPICY!
Method
- Fry the onion in 2 tbsp oil for 10 minutes or until soft and beginning to brown
- Add the garlic, tomatoes, sugar and BOXING DAY CURRY BLEND and cook for 5 minutes or until the tomatoes are beginning to break down (mashing them up a bit as they cook)
- Add the sweet potatoes, 400ml water and 1 tsp salt then cover and cook for 20 minutes or until the sweet potato is just tender
- Cook the rice now
- Add the turkey and cook for 10 minutes or until completely warmed through and the sauce is rich and thick
- Stir the juice of the lime into the curry and serve with the rice and hot sauce on the side
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