Sometimes there is nothing better to eat than a curry and because I don’t have a local curry restaurant I often make my own, sometimes with meat and sometimes vegetarian. This is quite mild but you could always spice it up. This may not be quite a traditional curry but it works and the spinach and lentils are full of goodness and the potatoes round it out and bulk it up. Just before serving I stir in some mango chutney and a good pinch of white pepper into the curry (you want to be able to taste the white pepper – it is quite  different to black pepper) and sprinkle chopped cilantro over the top. FYI, turmeric can stain – hands if you touch it and clothes if you spill!

Half a pound of new potatoes – boiled and cut into 1/8ths

1 tbsp. olive oil

salt and pepper

1 large onion – chopped

2 large cloves of garlic – minced

1 tsp. each of cumin, curry powder and garam masala

Pinch of turmeric

2 inch piece of ginger – peeled and grated

1 pound of ground turkey

1 can (around 15 oz.) lite coconut milk

1 can (15oz.) lentils – rinsed

3/4 cup chicken broth

10 oz. baby spinach

1 – 2 tbsp. mango chutney

Good pinch of white pepper

Chopped cilantro (to sprinkle over top of curry before serving)

Put 1 tbsp. virgin olive oil and season with salt and freshly ground black pepper in a heavy, iron bottomed casserole dish. When it is sizzling add onion. Let it soften and brown a little then add garlic and spices and stir. When you can smell the spices, add the ginger.

Cook for a couple of minutes then add the turkey and sear till browned.

Pour in coconut milk, chicken broth and lentils. Bring to boil and simmer for 15 minutes.

Add spinach and let wilt, stirring a little.

Add potatoes and cook for a further 5 minutes.

Stir in a mango chutney and white pepper.

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