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Turkey and vegetable tikka masala

This turkey and vegetable tikka masala is easy and delicious. I made it with tikka masala paste, if you don’t have any, use garam masala powder (1 Tbsp) instead and double the spices for the curry. The paste is normally quite spicy but if you want more heat, add some chilli powder to the spice mixture. This recipe is ideal to use up leftover roast turkey too - just add the shredded meat to the stew with the cream. As to the vegetables, you can use other ones too – for example cauliflower, broccoli, spinach, green beans, okra, bell pepper, chickpeas would work well.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 2 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • For the turkey:
  • 1 large turkey breast
  • 1 tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • ¼ tsp ground cumin
  • Salt& pepper
  • For the curry:
  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece ginger
  • 1 small aubergine
  • 1 carrot
  • ½ courgette
  • 1 tsp ground coriander
  • 1 tsp cumin seeds
  • ½ tsp paprika
  • ½ tsp ground turmeric
  • ½ tsp chilli powder or less or more, to taste
  • 1 Tbsp tomato purée
  • 2 Tbsp tikka masala paste
  • 2 tomatoes chopped
  • 150 ml single cream
  • Lemon juice

Method
 

  1. Cut the turkey into long strips or bite-sized chunks. Mix them with the spices and set aside.
  2. Cut the veggies into bite sized pieces, finely chop the tomatoes. Measure out all the spices into a small bowl.
  3. Heat the oil in a heavy-based pan over a medium heat. When hot, stir-fry the turkey, then transfer them to plate.
  4. Heat more oil in the same pan, then gently sauté the onion for about 8 minutes until soft. Add the garlic, ginger and the spice mixture, and cook for a minute. Add the vegetables, except the tomatoes, coat them well, then add the masala paste and tomato purée. Season with salt and pepper.
  5. Stir again for a minute, then add the chopped tomatoes and some water and bring to a simmer. Cook for about 15-20 minutes or until the vegetables are tender.
  6. Stir in the cream, then add the turkey pieces. Simmer for about 5 minutes until you get a thick, silky sauce.
  7. Serve with raita, rice or naan bread.