What you do
1. Heat the oil in a large pan, add the onions and stir through, gently frying until soft and lightly golden.
2. Add the spice mix and stir through adding enough chopped tomatoes to form a nice paste; this will help to cook out the spices and will take about 5 minutes over a low heat.
3. If you are using fresh meat or vegetables, add them now and stir through the mixture for 5 minutes so they can absorb some of the concentrated spice mix.
4. Pour in the water and bring to the boil, reduce the heat to a simmer for 20 minutes.
5. Or, if using leftover turkey/vegetables, add them now and stir through. Cook for a further 25-30 minutes (that includes the fresh meat/vegetable version as it will need at least 45 minutes).
6. Checks: If you are using fresh meat such as lamb, take a piece out on a spoon and cut it in half, check that it is soft and cooked to your liking as it may need a little longer to tenderise. Check that the sauce is not too thin as you may thicken it with a little cornflour by using 1 dessertspoon mixed with 4 dessertspoons of water. Make sure the cornflour is dissolved and slowly pour it into your curry, stirring through, stopping once it has thickened to your liking.
7. Serve with rice or naan bread, mango chutney and lime pickle.
3 tablespoons sunflower oil
300g chopped white onion
1 tin x 400g chopped tomatoes
1 x Angela’s Spice Mix
500ml water
900g cooked turkey meat, or vegetables (you may wish to add both). Or use fresh chicken, lamb, or a mixture of vegetables such as squash, cauliflower, and peas, adding them in that order as each becomes soft.
Serve 4-6 people