Turkey Curry 

The basis for any curry is to make sure that the spices are allowed to simmer and not to burn them... once you have mastered this the curries are to your taste and you can use this basis for vegetables and meat (turkey).  This recipe should also take you less than 30 mins to fully prepare - enjoy!

• 1 onion 
• 3 garlic cloves or paste (optional) 
• 2 tbsp sunflower oil
• Half a 400g tin chopped tomatoes or 2 fresh tomatoes or passata 1/2 cup
• 1/2 tsp mustard seeds
• 1/2 tsp cumin
• 1/4 tsp feenugreek
• 1 tsp chilli powder
• 1 tsp ground ginger
• 1/2 tsp turmeric 
• 1/2 tsp salt
• 1 heaped tsp of cumin/coriander powder 
• 400g/14oz turkey leftovers cut into small pieces

1. Chop the onion into slices if using turkey but if using vegetables you may want to dice the onions
2. Take a pan and add onions, garlic the oil and all your spices making sure you do not burn
3. When they have simmered you add a table spoon of water and your tomatoes
4. Simmer until you have tiny bubbles at the bottom of your pan
5. Add in the turkey or vegetables and cook thoroughly - you may need to add time of the vegetables are raw
6. Watch the pan as you do not want it to burn when the veggies are cooked - turn off the heat and put the lid on
7. Serve with plain rice and yogurt