New You Boot Camp’s Thai Red Curry
17th April 2015
Turkey burgers with beetroot relish
17th April 2015
Ingredients
- 320 g Free Range Turkey - Diced
- Pinch of Cayenne Pepper
- 35 g Mild Curry Powder (coriander, turmeric, Cumin, fenugreek, Garlic, Chilli, Black pepper)
- 5 g ground coriander
- 2.5 g Fresh Coriander
- 1 g turmeric
- 1 g Gram Masala
- 1 red onion
- 2 Garlic gloves
- 1/2 tsp coconut oil
- 40 g Split red lentils
- Black pepper to taste
- 4 tsp Swiss Marigold Bouillon
- 90 g Brown Basmati Rice
- 65 ml coconut milk
- 1/2 Sweet potato peeled and cubed
- 50 g kale (or spinach if preferred)
Servings:
Instructions
- Sweat the onion and garlic in coconut oil, into a large, heavy pan, on medium temperature. Make up bouillon stock and add about a cup full, slowly to onions and garlic. Simmer gently until soft and translucent.
- Add the diced turkey and the all the seasonings. Shred the kale into very small pieces/strips if not already purchased that way
- Simmer for 20 minutes. Add lentils, diced sweet potato and kale, and rest of the stock.
- Bring the mixture to the boil. Reduce the heat. Cover and simmer for 20 minutes. Stir often.
- Stir in the coconut milk just before serving
- Boil the brown basmati rice in water with a half a teaspoon of bouillon and half a teaspoon of turmeric (season to taste) for 30 - 40 minutes till properly cooked
Stir the chopped coriander into the turkey curry mixture, and season with black pepper to taste
- Stir the chopped coriander into the turkey curry mixture, and season with black pepper to taste
- Garnish with fresh coriander sprigs and serve with the rice
