Serves 4

Ingredients:

– 300g cooked turkey (shredded or chopped)
– 2 tbsp vegetable oil
– 1 large onion (150g), finely chopped
– 2 garlic cloves, minced
– 1-inch piece of ginger (10g), grated
– 1 tsp Laila curry powder
– 1 tsp Laila ground cumin
– 1/2 tsp Laila turmeric
– 1/2 tsp Laila chilli powder (optional, adjust to taste)
– 1 tin (400g) Laila chopped tomatoes
– 200ml Laila coconut milk
– 1 tsp sugar (optional)
– Salt and pepper, to taste
– Handful of fresh coriander (optional, for garnish)

For the basmati rice:

– 250g Laila Basmati rice
– 500ml water
– Pinch of salt

Instructions:

– Rinse the basmati rice under cold water until the water runs clear.
– In a pot, bring 500ml of water to a boil with a pinch of salt. Add the rice, reduce the heat to low, cover, and cook for 10-12 minutes. Turn off the heat and let it sit for 5 minutes. Fluff with a fork before serving.
– Heat the oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until softened.
– Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
– Add the curry powder, cumin, turmeric, and chilli powder (if using), and cook for 1 minute to release the spices’ aromas.
– Pour in the chopped tomatoes and coconut milk. Stir well, bring to a simmer, and let it cook for 5 minutes.
– Add the cooked turkey and let it heat through for 5-7 minutes. If the curry is too thick, add a splash of water. Adjust seasoning with salt, pepper, and a pinch of sugar if needed.
– Divide the basmati rice among 4 bowls or plates.
– Spoon the turkey curry on top, garnish with fresh coriander, and serve hot!

Pro Tip:

This curry is super versatile—add a handful of frozen peas, spinach, or leftover roasted veggies from your Christmas Dinner to bulk it up!