This is another recipe that I cook and freeze in batches. Preparation was as easy as cooking a pan of basmati rice and grilling a naan bread while the defrosted curry was heating through on the hob.
When I cook a curry, I sometimes make it up on the spot, as was the case here. I had only an onion to hand. On other occasions I have added items like chopped mushrooms, sliced red or green pepper, and chopped red chillie.
The following recipe has made enough for three main family meals and one to be eaten with a jacket potato or inside a couple of chapatis. It just depends how big you like your portions. However, at an approx cost of only £1.62 to feed a family of 2 adults and 2 children per meal this must rate as one of the best, if not the best, meals I have blogged to date, in terms of the holy grail of taste, economy and health benefits.
Prep time: 10 min
Cooking time: 40-45 min
Serves 6 - 8
Cost Per Individual Serving £ 0.60p
878g pack fresh Turkey Fillets, cubed £5.00
2 x 400g tin Chopped Tomatoes £1.16
1 large Onion, peeled and finely chopped 15p approx
2 Garlic Cloves, peeled and finely chopped
2 tbsp oil
1 1/2 tsp Turmeric
1 tsp Chilli Powder (or more/less depending on how hot you like your curry)
2 tsp Ground Cumin
2 tsp Ground Coriander
1 1/2 tsp Garam Masala
100g Basmati Rice, cooked to packet instructions 16p
1. Heat oil and cook onion and garlic gently in a large pan until soft
2. Add turkey pieces and turn up heat. Stir for a few mins
3. Add the spices (minus garam masala) and stir until meat browned
4. Add chopped tomatoes, salt to taste and bring to boil
5. Simmer gently with lid on pan for approx 25 min
6. Stir in garam masala and cook for another 10 min, or until meat cooked
Top Tip - if you are reheating the curry from frozen you may want to add a couple of dollops of natural yoghurt to give it a creamier texture, or add a small piece of creamed coconut block just before serving to give it a nice Korma feel.