Prep 15 min
Cook 55 min
- 50g butter
- 2 tsp cumin seeds
- 1 cinnamon stick
- 2 onions, finely chopped
- 6 garlic cloves, peeled
- 40g ginger, peeled
- 1-2 tsp mild/Kashmiri chilli powder, to taste
- ½ tsp ground turmeric
- 800g tinned chopped tomatoes
- 2 tbsp tomato puree
- 1 tsp sugar or honey
- Salt, to taste
- 1 tsp garam masala
- 3 tbsp double cream or whole-milk yoghurt
- About 500g roast turkey meat, roughly chopped or torn
- 10 brussels sprouts, shredded
Over a medium heat, melt the butter in a wide frying pan for which you have a lid, then add a teaspoon of the cumin seeds and the cinnamon stick, and cook for a minute, until aromatic. Add the onions, turn down the heat and cook, stirring occasionally to make sure they don’t catch and burn, until soft, golden and beginning to caramelise.
Fry the spices briefly, then add the onions.
Meanwhile, pound the remaining cumin seeds to a powder, then set aside. Pound the garlic and ginger to a rough paste and stir these into the pan once the onions are ready. Cook for a couple of minutes, then add the ground cumin, chilli powder and turmeric. Fry, stirring, for another two minutes, then pour in the chopped tomatoes and tomato puree.
Pound the garlic and ginger to a paste, then add to the pan.
Scrape any solids off the base of the pan, stir in the sugar and a good pinch of salt, bring to a simmer, then turn down the heat slightly and leave to bubble gently for about 20 minutes, until thickened.
Add the tomato, both chopped and pureed, cook for 20 minutes, then add the garam masala and cream.
Stir in the garam masala and cream, then add the turkey, cover the pan and leave to cook for about 10 minutes, until it has heated through.
Stir in the leftover turkey meat, cover and leave to heat through, before adding the sprouts.
Stir in the shredded sprouts, put the lid back on the pan and cook for about three minutes, until wilted. Taste for seasoning, then serve.