This recipe calls for Korma Paste Pots
Our authentic blend of aromatic spices and coconut for a beautifully balanced Korma dish, packed into a handy pot for two.
Boxing Day Stir Fry
A delicious quick, simple stir-fry, perfect for a lazy Boxing Day dinner. Made using Christmas leftovers, this dish is sure to get you through the holiday recovery!
Ingredients
Serves 2 people
- 2 tbsp coconut oil
- 200g leftover cooked Brussels sprouts, halved
- 400g leftover roast turkey, shredded
- 1/2 tsp turmeric
- 2 tsp fresh ginger, chopped
- 1 garlic clove, crushed
- 1 tsp mustard seeds
- 1 x Patak’s Korma Paste Pot
- 100ml water
- Juice of 1/2 a lemon
- 10 curry leaves
- 2 spring onions, chopped
- Salt and black pepper
- 2 tbsp fresh coriander, chopped
To serve:
- Basmati rice
- 1 pomegranate, seeds removed
- Fresh coriander, chopped
Method
- Heat the coconut oil in a wok over a medium-high heat. Add the Brussels sprouts, turkey and turmeric and stir-fry for 3-4 minutes. Add the fresh ginger, garlic, mustard seeds Patak’s Korma Paste Pot and cook for 1-2 minutes.
- Then add the water and lemon juice, stirring to combine with the curry paste.
- Allow to bubble for 2-3 minutes. Add the curry leaves and spring onions and season to taste. Stir to combine everything together well.
- Drain the rice well, then divide between serving bowls.
- Spoon the korma stir-fry over basmati rice. Top with the pomegranate seeds and scatter with fresh coriander to serve.
-
Serves 2 people
- 2 tbsp coconut oil
- 200g leftover cooked Brussels sprouts, halved
- 400g leftover roast turkey, shredded
- 1/2 tsp turmeric
- 2 tsp fresh ginger, chopped
- 1 garlic clove, crushed
- 1 tsp mustard seeds
- 1 x Patak’s Korma Paste Pot
- 100ml water
- Juice of 1/2 a lemon
- 10 curry leaves
- 2 spring onions, chopped
- Salt and black pepper
- 2 tbsp fresh coriander, chopped
To serve:
- Basmati rice
- 1 pomegranate, seeds removed
- Fresh coriander, chopped
-
- Heat the coconut oil in a wok over a medium-high heat. Add the Brussels sprouts, turkey and turmeric and stir-fry for 3-4 minutes. Add the fresh ginger, garlic, mustard seeds Patak’s Korma Paste Pot and cook for 1-2 minutes.
- Then add the water and lemon juice, stirring to combine with the curry paste.
- Allow to bubble for 2-3 minutes. Add the curry leaves and spring onions and season to taste. Stir to combine everything together well.
- Drain the rice well, then divide between serving bowls.
- Spoon the korma stir-fry over basmati rice. Top with the pomegranate seeds and scatter with fresh coriander to serve.