Peanut Butter and Turkey Curry


Peanut Butter and Turkey Curry


  • 2 tablespoons vegetable oil
  • 500g leftover turkey
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 green chilies, seeded and chopped
  • 2 teaspoons chopped fresh ginger
  • 2 tablespoons Madras curry powder
  • 40 g chopped tomatoes
  • 200ml coconut cream
  • 2 tablespoons Whole Earth Crunchy Peanut Butter
  • 2 tablespoons chopped fresh coriander
  • Salt & freshly ground black pepper


  1. Preheat the oven to 190°C/gas mark 5
  2. Heat the oil in a casserole dish and stir fry the turkey, onion, garlic, chillies, ginger and curry powder for 5 minutes until beginning to brown.
  3. Add some salt and pepper then stir in the tomatoes, coconut cream and peanut butter. Cover with a tight fitting lid and bake for 45 minutes.
  4. Check the seasoning, stir in the corriander and serve with pilau rice.
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