Turkey Chaat with Masala Refried Roasties
Hosting with the Mosting
Boxing Day Brunch or a ‘help yourself’ family crowd pleaser.
Serves: 2 as a main (but would be perfect as part of a boxing day buffet)
Prep & Cook Time: 35 mins
Ingredients
2 tbsp tandoori or balti curry paste
1 tin of green lentils in brine
250ml vegetable/turkey stock
400g leftover roast potatoes cut into cubes
sunflower or olive oil
garam masala powder
300g diced cooked turkey meat
5g finely chopped coriander
1 red chilli thinly sliced into rounds
½ thinly sliced red onion
salt and pepper
Top Tip
This dish is all about textures, so as well as the crunch from the roasties and onion, you could add some crispy fried onions or try deep frying some egg noodles and sprinkling them on the top.
Preparation
On a medium heat, warm the curry paste in a large pan for 2-3 mins to release the spice aroma.
Drain the green lentils then add to the curry paste and mix through. Pour in your choice of stock and allow to simmer for 15 minutes until thick and rich.
Meanwhile, in another pan, heat 15ml of oil on a medium heat. Add 2 tsp of garam masala powder and heat through. Keep a close eye on this - you want to warm the spices through but not burn them!
Add in the chopped roast potatoes to the masala and oil mix and fry until crispy on all sides. Remove from the pan and mix through some salt, pepper and chopped coriander.
Assembly
On a large serving plate, place the refried roasties round the edge and place the turkey in the centre. Top with the dhal.
To finish sprinkle with coriander, red chilli, and the red onion.
