Keep it veggie by swapping out the leftover turkey for a jar of chickpeas or butter beans.
Jamie's Comfort Food
By Jamie Oliver
1 hr 20 mins
Not Too Tricky
serves 8
About the recipe
This is an astonishingly beautiful, floral curry that you must try! I was taught to make it by a fantastic Thai cook, Khun Saiyuud Diwong, who runs an amazing cooking school in the largest slum in Bangkok – look her up, she’s an inspirational woman. I’ve evolved her principles into this incredible turkey massaman that you’ll love, but you can easily swap out the meat for extra veg, if you want to. It's delicious made with leftover Christmas turkey.
Recipe From
Ingredients
CURRY
2 large onion squash (1.2kg)
olive oil
150g shelled unsalted peanuts
4 fresh bay leaves
1 large onion
500g baby new potatoes
350g higher-welfare leftover Christmas turkey
2 x 400g tins of light coconut milk
4 tablespoons palm sugar
2 tablespoons tamarind paste
2 tablespoons fish sauce
350g silken tofu
400g sugar snap peas
PASTE
1 heaped teaspoon each fennel seeds, coriander seeds, cardamom pods, whole cloves, black peppercorns, dried chilli flakes, turmeric, ground cinnamon
6 cloves of garlic
1 thumb-sized piece of ginger
1 red onion
2 sticks of lemongrass
½ a bunch of fresh coriander (15g)
1 lime
vegetable oil
Top Tip
Ramp up the veg by adding any cooked leftover Christmas veg in step 4.
Method
- Preheat the oven to 180°C/350°F/gas 4. Carefully halve the squash, deseed and chop into 5cm boats (use butternut squash instead, if you prefer), then toss in a large roasting tray with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until beautifully golden and caramelised at the edges.
- Meanwhile, for the paste, put the fennel and coriander seeds, cardamom pods, cloves, peppercorns and chilli flakes into a dry pan and toast on a medium heat until they just start to colour and smell amazing. Pour into a pestle and mortar, crush the cardamom pods and remove the seeds, adding them to the mortar and discarding the pods, then pound it all up until it’s very fine. Peel the garlic, ginger, onion and lemongrass, then roughly chop. Put it all into the dry pan for 4 minutes to soften slightly, moving regularly, then tip into a food processor. Add the ground spice mixture, the turmeric, cinnamon, coriander stalks (reserving the leaves), lime zest and 2 tablespoons of vegetable oil. Blitz to a fine paste, pausing halfway to scrape down the sides, if needed.
- Toast the peanuts in a large dry casserole pan on a medium heat for 5 minutes, tossing regularly, then add half the paste (freeze the rest for another day) along with 1 tablespoon of vegetable oil and the bay leaves. Stir regularly while you peel, chop and add the onion, wash, quarter and add the new potatoes, and tear in the leftover turkey. Pour in the coconut milk and 1½ tins’ worth of water, add the palm sugar, tamarind paste and fish sauce, bring to the boil, then simmer for 25 to 30 minutes, or until the potatoes are cooked.
- Drain the tofu and cut into 2cm dice. Stir the sugar snap peas into the curry – they’ll only need 2 minutes – then sprinkle over the tofu. Squeeze in the lime juice, then taste the sauce and tweak with fish sauce for saltiness, tamarind paste for sourness, and adjust the consistency with a little water, if required. Divide the roasted squash between warm bowls, spoon over the curry and sprinkle with the coriander leaves. Serve with rice, bread or noodles.
Recipe adapted from Jamie’s Comfort Food by Jamie Oliver, which is published by Penguin Random House © Jamie Oliver Enterprises Limited (2014 Jamie’s Comfort Food).
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