Christmas Turkey Curry

Ingredients
Nut paste
150ml cashew nuts
3 cloves garlic, crushed
2 inch fresh ginger piece, crushed
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
100ml cold water
1 chicken stock pot
Curry
1 tablespoon butter / 2 tablespoons olive oil
1 medium chopped onion
1 tablespoon ground coriander
1 tablespoon ground cumin
4 whole clove
1 tablespoon smooth cranberry sauce
75ml greek yoghurt
Handful of dried cranberries
200g jar of chestnuts (whole)
480g turkey breast in chunks
165ml coconut milk

Method
1. Blend nut paste ingredients to a smooth paste
2. Heat butter and oil and fry off onion with cloves until tender, add coriander and cumin and cook for another couple of minutes
3. Add the nut paste, yoghurt and cranberry sauce / dried cranberries and cook for a further 10 minutes.
4. Stir in the turkey breast and chestnuts and simmer until meat is tender - add in coconut milk and warm through before serving.

Status
Made once - needed more 'curry' so have upped quantities - hopefully should be ok for Christmas day!

Vegetable Koftas

Ingredients 

Koftas

1 aubergine, diced
2 carrots, diced
1 red pepper, diced
5 mushrooms,diced
50g cashews, finely chopped
20g dried cranberries, finely chopped
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon chilli powder
100g philadelphia or grated paneer / queso blanco cheese
2 tablespoons gram flour
Sauce
1 onion
1 tomato pot (c.400ml tomato and onion sauce)
1 inch piece of ginger, crushed
2 garlic cloves, crushed
3 tablespoons cashews
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1/4 teaspoon fenugreek

45ml greek yogurt or philadelphia cheese

Method
1. Roast aubergine, carrots, pepper and mushrooms with a little oil
2. Blend cashews, cranberries and spices into a coarse blend
3. Add this mix to the roasted vegetables and fry briefly, before mixing with philadelphia / cheese and gram flour
4. Allow to cool - form into small balls (c.8), coat in gram flour, and bake in a hot oven 200C in a little oil, until golden brown
5. Blend all sauce ingredients (except yoghurt) into a smooth paste, and then cook for 5 minutes or so - add yoghurt then sufficient water to form a thick sauce, and season to taste.
6. Add koftas and cook for a further 2-3 minutes before serving.

Status

Made once - very tasty - few adjustments made to recipe, should improve it more next time!