Turkey and sprouts thoran recipe

• 2 tbsp coconut or vegetable oil
• 1 tsp black mustard seeds
• 12 curry leaves
• 220 g (7.8oz) leftover roasted turkey or chicken, torn into medium size shreds
• 2 large handfuls of shredded Brussels sprouts
• 1 medium onion, peeled and finely chopped
• 3 garlic cloves, peeled
• 1 good splash chicken stock
• 6 g (0.2oz) fresh ginger, peeled weight
• 100 g (3.5oz) grated coconut (or 50g desiccated, soaked in water for 30 mins)
• 1.5 tsp garam masala
• 1 tsp coriander powder
• 0.75 tsp turmeric powder
• 0.5 tsp red chilli powder flakes (adjust amount to taste)
• 0.25 tsp freshly ground black pepper and pinch of salt, to taste

1. Place 1/4 of the onion in a sturdy pestle and mortar and pound with the garlic and ginger and a good pinch of salt until it is a coarse mush.
2. Heat the oil in a large non-stick wok or saucepan.
3. Add the mustard seeds and once they have sizzled well add the curry leaves and after 5 seconds the chopped onions.
4. Cook well until soft and then golden and shrivelled.
5. Add the paste made in step 1 and cook for 2-3 minutes or until all the moisture has dried up and the paste has had a time to cook and the paste turns golden.
6. Add the spices, a seasoning and a splash of water and cook for 1-2 minutes.
7. Add the shredded sprouts and stir fry for a few minutes, adding a splash of water from the kettle.
8. Add the leftover meats, stock, splash of water and coconut, stir well to mix and cook for a few minutes to reheat the meat.
9. Taste and adjust seasoning and serve with Indian breads.

coconut, black mustard seeds, curry, turkey, brussels, onion, garlic, chicken, coconut, garam masala, coriander powder, turmeric, red chilli, ground black pepper

Taken from www.lovefood.com/guide/recipes/45948/turkey-and-sprouts-thoran-recipe (may not work)