Haywards Pickled Vegetables are the perfect way to liven up your Christmas leftovers. Do away with bland turkey dishes and add some zing to your meals with a modern take on traditional leftovers.
This turkey curry is quick and easy to make. The addition of tangy piccalilli is just one way to liven up leftovers from your festive feast; visit http://www.haywardspickles.co.uk/recipe-category/christmas-recipes/ for more inspiring ideas.
Ready in 15 mins
2 garlic cloves, crushed
1 tbsp mild curry powder
1 tsp cumin seeds, ground (optional)
1 onion, chopped
2 tbsp vegetable oil
320g chopped turkey breast
400g coconut milk tin
100g Haywards Medium & Tangy Piccalilli
Fresh coriander and steamed rice, to serve
1. In a food processor, combine the garlic, curry powder, cumin seeds, onion and oil.
2. Place a saucepan on the heat and add the mixture. Cook for 2 mins, then add the turkey, cooking until sealed.
3. Add the coconut milk and the piccalilli and bring to the boil.
4. Simmer for 10 mins and serve with coriander and steamed rice.