A golden take on Turkey Tabbouleh, built on coconut and curry leaf and finished the way we like it. Ready in about 2 hr 10 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the ginger-garlic paste and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped curry leaves and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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