Jono & Jules do food & wine

We still have some even after this – so expect another turkey post next week. We were finding it hard to get excited about cooking more turkey until we caught a whiff of this cooking. It tasted so good that Jono had to restrain himself from having two dinners (he just had one and a half in the end). It’s another healthy one too.

Turkey, tomato and coriander curry to serve 3-4 (or less if Jono is over)

• 1 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• small knob of ginger, grated
• 2 tbsp of balti curry paste (we like Pataks)
• 400g of leftover turkey, shredded
• 310ml vegetable or chicken stock
• 2 ripe tomatoes, chopped
• 1 cinnamon stick
• 3 tbsp natural yogurt
• 25g fresh coriander, chopped

Heat oil in a medium pan and cook the onion until softened. Stir in garlic and ginger and cook for 30 seconds before adding curry paste; stir for another 30 seconds.

Add turkey, stock, tomatoes, cinnamon and a big pinch of salt. Bring to a simmer and cook gently for about 10 minutes.

Turn off the heat and stir in the yogurt and coriander.

Serve with steamed basmati if you want it to look like our pic.

Wine suggestion: we actually had an off-dry Pinot Gris from New Zealand and it went perfectly (Te Mara from Central Otago) or you could have any off-dry aromatic white like Riesling.