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Turkey & pumpkin korma
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Serves: 4 - 6
2 tbsp virgin cold pressed coconut oil, melted
1 tsp garam masala
1 butternut squash, peeled & chopped (about 1.3kg)
2 onions, sliced
600g cooked turkey meat (or chicken) shredded
200g jar Cooks’ Ingredients Korma Curry Paste
200g fine green beans, halved
400ml can coconut milk
28g fresh coriander, chopped
50g flaked almonds, toasted
1. Preheat the oven to 200°C, gas mark 6. Add 1 tbsp of the melted coconut oil to a large bowl, add the garam masala, toss in the squash and stir to coat. Tip into a non-stick baking tray.
2. Roast in the preheated oven for 25 minutes until tender. Add the remaining coconut oil to a large pan and sauté the onions until soft and golden. Stir in the turkey meat, followed by the korma paste, green beans and coconut milk. Cover and simmer gently for 15 minutes.
3. Stir in the roast squash and coriander. Scatter with toasted almonds and serve with poppadoms and hot pickles.
Typical values per serving: