Turkey And Sweet Potato Curry Served In Griddled Pitta Pockets

Ingredients

• 2 turkey breasts, diced
• 2 sweet potatoes, peeled and cubed
• 1 tsp medium curry powder
• ½ tsp ground turmeric
• ¼ tsp ground ginger
• ¼ tsp cumin seeds
• 1 tbsp vegetable oil
• 1 small leek, diced
• 2 garlic cloves, crushed
• ½ lemon, juice only
• 200ml/7fl ozt boiled water
• 2 tbsp crème fraiche
• 1 tsp dried coriander
• salt and pepper
• 2/3 white pitta breads

Method

1. Fry the turkey for 2-3 minutes until sealed all over. Remove the turkey and set aside.
2. Add the curry powder, turmeric, ginger and cumin to the pan and cook for 30 seconds. You may need to add some more oil to make a paste
3. Stir the leek, garlic and potato into the spices for 2 minutes until well coated.
4. Pour in the lemon juice and water and bring to simmering point. Cook for 5-6 minutes.
5. Stir in the turkey and cook for a further 3-4 minutes. Season.
6. Fold in the cream and coriander.
7. Serve immediately in the pitta pockets.