Potato Topped Turkey Curry
with fresh chilli and creme fraiche
Our twist on this delicious curry dish features spiced beef and lentils topped with crispy roasted potatoes and a generous dollop of cooling creme fraiche.
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
1 unit(s)
Chilli
1 pack(s)
Lentils
1 unit(s)
Carrot
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
1 pack(s)
Passata
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Curry Powder
(Contains Mustard)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
250 grams
Turkey Mince
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (no need to peel).
- Trim the carrot (unpeeled), quarter lengthways then chop into 1cm chunks.
- Halve the chilli lengthways, deseed then thinly slice widthways.
- Drain and rinse lentils in a sieve.
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with curry powder, salt and pepper.
- Toss to coat then spread out in a single layer.
- Roast the potatoes on the top shelf of your oven until golden and crispy, 25-35 mins. Turn the tray halfway through cooking.
TIP: Use two baking trays if necessary.
- Meanwhile, place a large pan over medium-high heat (without oil).
- Once hot, add the beef mince and season with salt and pepper.
- Fry until browned, 4-5 mins. Break up the mince with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
NOTE: Swapping to turkey mince? Follow the recipe as written, replacing 'beef' with ‘turkey’ where necessary.
- Add the carrot to the pan and fry until softened, 3-4 mins.
- Add korma paste and as much chilli as you like (use less if you don't like spice).
- Stir together and cook until fragrant, 1 min.
- Add passata, lentils, stock, 100ml water (per 2P) and ½ tsp sugar (per 2P) to the pan.
- Stir together and bring to the boil.
- Lower the heat and simmer until the sauce has reduced slightly, 10-12 mins.
- Once the curry is cooked, season to taste with salt and pepper.
TIP: Add a splash of water if you feel the sauce needs loosening.
- Divide the beef curry between bowls.
- Scatter the spiced roast potatoes on top.
- Spoon over a dollop of cooling creme fraiche.
- Garnish to taste with any remaining chilli.
TIP: Use less chilli if you don't like spice.
