Mauritian Turkey Coconut Curry

Celebrating Southampton’s City of Culture 2025 bid we served up this Mauritian Turkey Coconut Curry recipe as part of the Southampton City of Culture School Meal Day served in participating schools, with a side dish of Afghani Style Pilau Rice, followed by Pineapple Upside Down Cake with Nutmeg Custard. Why not get creative with any turkey leftovers and whip up this healthy spice-filled curry with broccoli and butternut squash.

Read more about our celebratory school lunch, co-created with MasterChef winner, Shelina Permalloo here.

Serves 4 - 6

INGREDIENTS:

• 2 tbsp of vegetable oil

• 1 tbsp of garlic puree

• 1 tbsp of the ginger puree

• 2 tbsp. of curry powder + 1 tsp  cinnamon mixed with 75ml water

• 1 tbsp of tomato puree

• 200ml vegetable stock

• 200g diced turkey (for a fully vegan option substitute with 200g of drained tinned  butterbeans)

• 200ml coconut milk

• 100g  broccoli

• 100g butternut squash

• Salt, to taste

METHOD:

1. Start by preparing your vegetables: cut the broccoli into small bite-size florets, Leave the skin on the butternut squash, and chop into the same size pieces as the broccoli.

2. Put the oil in a large pan and brown off the diced turkey.

3. Add the garlic, ginger, curry powder, cinnamon, tomato puree and water together until light and fragrant - you will notice that the pan starts to dry a little (it should take around 2 minutes)

4. Add in the coconut milk, vegetable stock, salt to taste & diced butternut squash, bring to a simmer and continue cooking until the butternut squash is tender.

5. Add in the broccoli florets, and cook for a few minutes until the broccoli is tender.

6. Serve the curry with the rice and enjoy!