Madras turkey and cauliflower curry

Ingredients

For 1 serving

• Turkey breast140 g
• Cauliflower150 g
• Canned peeled tomatoes150 g
• Onion50 g
• Garlic1 clove
• Ginger5 g
• Curry powder2 teaspoons
• Cayenne pepper1 teaspoon
• Mustard seeds1 teaspoon
• Tamarind5 g
• White rice55 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: mustard,

In season: October – March

Method

1. Rinse the rice and boil it in salted water for the time on the packet, until tender; drain and keep covered.
2. Meanwhile dissolve the tamarind in a few spoonfuls of hot water and strain. Chop the onion and garlic, grate the ginger, cut the turkey breast into cubes of about 2.5 cm and break the cauliflower into small florets.
3. Heat the sunflower oil in a saucepan over medium heat with the mustard seeds until they pop, then add the onion, garlic and ginger and cook for 4 minutes, until the onion is soft.
4. Add the turkey, curry powder and chilli powder and brown for 4 minutes, stirring, until coloured on all sides.
5. Add the crushed peeled tomatoes, tamarind water and cauliflower, season with salt, cover and simmer over medium-low heat for 15 minutes, until the cauliflower is tender and the sauce thick.
6. Serve the curry with the rice.