Weeknight-friendly Turkey Dip with the tomato and cream we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and cream 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. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the garam masala and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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