Leeks

Turkey with leeks curry

Name: Turkey with leeks curry
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 15 ml (1 tablespoon) of canola or soya oil.; 3/4 of a package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks; 1 finely chopped garlic clove; 1 cm (1/2 inch) of finely chopped and peeled fresh ginger; 250 ml (1 cup) of diced tomatoes; 2 turkey fillets, diced (for about 250 gr/8 oz each); 30 ml (2 tablespoons) of Indian curry powder; 50 ml (1/4 cup) of nature flavored yogurt; Salt and pepper, up to taste; 30 ml (2 tablespoons) of chopped fresh coriander leaves

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Author: Les Cultures de chez nous

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Preparation 10

Baking 20

Portions 4

Freezing No

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of canola or soya oil.
3/4 of a package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
1 finely chopped garlic clove
1 cm (1/2 inch) of finely chopped and peeled fresh ginger
250 ml (1 cup) of diced tomatoes
2 turkey fillets, diced (for about 250 gr/8 oz each)
30 ml (2 tablespoons) of Indian curry powder
50 ml (1/4 cup) of nature flavored yogurt
Salt and pepper, up to taste
30 ml (2 tablespoons) of chopped fresh coriander leaves

Preparation

Side-by-side mode

Heat oil in a thick-bottomed casserole. Stir fry sliced leeks, garlic and ginger at medium heat for 5 minutes or till it browns a bit.
Add tomatoes and let cook till the liquids completly evaporates.
Add turkey and Indian curry powder. Cook for 15 to 20 minutes.
At low heat, add yogurt 15 ml at a times. (Do not heat to much).
Salt, pepper and garnish with fresh coriander.
Serves over basmati rice and side with a nest of lemon spinach.