Slow Cooked Creamy Turkey Jalfrezi & Rice
slow cooked creamy turkey jalfrezi and rice recipe
Servings: 4
Calories: 234kcal
Ingredients
- 200 g Leftover Turkey Chunks
- 1 Large Onion peeled and thinly sliced
- 3 Large Tomatoes chopped into big chunks
- 2 Red Peppers chopped into cubes
- 200 g Greek Yoghurt
- 1 Can Tinned Tomatoes
- 2 Small Lemons juice only
- 1 Cm Fresh Ginger peeled and grated
- 1 Tbsp Garlic Puree
- 3 Tbsp Balsamic Vinegar
- 3 Tbsp Jalfrezi Curry Paste
- 2 Tbsp Chilli Powder
- Fresh Coriander
Instructions
- Place all the ingredients into the slow cooker and mix them well with your hands so that everything is coated in the spices, the yoghurt and the tomatoes.
- Cook on a medium heat for 90 minutes or until everything is piping hot and the peppers, onion and tomatoes are cooked.
- When its nearly cooked (about 10 minutes before) cook the rice by adding a cup of rice to 2 cups of warm water to a medium pan. Place on the heat at a medium heat and cook for 10 minutes or until the water has dissolved. Sprinkle with fresh coriander.
- Serve.
Notes
We used regular white rice but you could also use cauliflower rice or jasmine rice for a similar style dish.
Nutrition
Calories: 234kcal | Carbohydrates: 23g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 150mg | Potassium: 684mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5640IU | Vitamin C: 121.4mg | Calcium: 138mg | Iron: 2.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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