Recipes 2

Turkey, Spinach and Lentil Curry

  • Ready in: 40
  • Serves: 4
  • 0.0/5 rating (0 votes)
Turkey, Spinach and Lentil Curry


  • 2 inches ginger, peeled
  • 4 cloves garlic, peeled
  • 2 green chillies, 1 chopped and 1 split lengthways
  • 1 large white onion, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tablespoons vegetable oil
  • 1 stick cinnamon
  • 500g leftover cooked turkey, shredded
  • 120g red split lentils
  • 300ml Kerrymaid Savoury & Dessert Topping
  • 500ml chicken stock
  • 1 tbsp mango chutney
  • 100g blanched cashew nuts
  • 400g washed baby spinach
  • Juice of 1 lime
  • 40g coriander, roughly chopped


  1. 1. Start by making your curry paste. In a blender, place the ginger, garlic, 1 chilli, white onion, ground cumin, turmeric and coriander. Add 2 tbsp of water and blitz until smooth.
  2. Place a large wok or casserole dish on the stove. Add the vegetable oil and allow it to heat up. Add the curry paste and cook for a minute or 5 until all the liquid has evaporated. Keep it moving in the pan to prevent sticking or burning.
  3. Now add the lentils and coat well in the paste before adding the chicken stock and Kerrymaid Savoury & Dessert Topping. Add the cinnamon stick and mango chutney and allow the mix to reduce.
  4. Cook for 20 minutes on a low simmer. Once the liquid is a nice, thick consistency, which can coat the back of a spoon, add in the shredded turkey, baby spinach and half the blanched cashew nuts.
  5. Simmer for another 3-4 minutes before adding the juice of a lime, the chopped coriander and serve with steamed rice, chapattis and lime pickle. Garnish with cashew nuts and serve with chilli on the side.

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