1 large onion, peeled and roughly chopped
2 cloves garlic, peeled
2 tbsp rapeseed oil
2 tbsp balti paste
1 tbsp tomato puree
1 tsp cumin
2 tbsp crunchy peanut butter
1 x 400g can chopped tomatoes
1 x 400g can coconut milk
Juice of 1 lime or lemon
3 tbsp of fresh coriander
1 tbsp sultanas
200ml turkey stock
650g cooked turkey, cut into chunks
Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep sauté pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the balti paste, tomato puree and cumin and fry for a further minute.
Stir in the peanut butter and fry on a low heat until the oil begins to separate and the sauce has darkened.
Add the tomatoes, coconut milk, lime juice, 2 teaspoons of coriander, sultanas and stock and gently simmer for about twenty minutes. Add the cooked turkey and simmer for five minutes or until hot and heated through.
Serve with rice, thick yoghurt and sprinkle with the remaining teaspoon of coriander.