Turkey & Aubergine Curry
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 sprays sunflower oil 1 onion, chopped 2 garlic cloves, crushed 1-2 fresh serrano chillies, deseeded and chopped 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp turmeric 1 small aubergine, about 225 g/8 oz, trimmed and cut into small cubes 225 g/8 oz skinless, boneless turkey breast, cut into cubes 2 carrots, about 175 g/6 oz, peeled and chopped 1 small red pepper, deseeded and chopped 450 ml/16 fl oz chicken stock 1 tbsp chopped fresh coriander, to garnish.
1 Heat a large non-stick saucepan and add the oil. Add the onion, garlic and chillies and cook, stirring, for 2 minutes. Sprinkle in all of the spices and cook, stirring constantly, for a further 2 minutes. 2 Add the aubergine and turkey cubes and cook, stirring, for 5 minutes, or until the turkey is browned all over. Add the carrots and red pepper, stir, then pour in the stock. Bring to the boil, cover with a lid and simmer for 20-25 minutes, or until the turkey is tender. 3 Sprinkle with chopped coriander and serve, divided equally between 4 warmed bowls.
calories per portion 99