Turkey and sprouts thoran recipe

Name: Turkey and sprouts thoran recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp coconut or vegetable oil; 1 tsp black mustard seeds; 12 curry leaves; 220 g (7.8oz) leftover roasted turkey or chicken, torn into medium size shreds; 2 large handfuls of shredded Brussels sprouts; 1 medium onion, peeled and finely chopped; 3 garlic cloves, peeled; 1 good splash chicken stock; 6 g (0.2oz) fresh ginger, peeled weight; 100 g (3.5oz) grated coconut (or 50g desiccated, soaked in water for 30 mins); 1.5 tsp garam masala; 1 tsp coriander powder; 0.75 tsp turmeric powder; 0.5 tsp red chilli powder flakes (adjust amount to taste); 0.25 tsp freshly ground black pepper and pinch of salt, to taste

Servings: persons

2 tbsp coconut or vegetable oil
1 tsp black mustard seeds
12 curry leaves
220 g (7.8oz) leftover roasted turkey or chicken, torn into medium size shreds
2 large handfuls of shredded Brussels sprouts
1 medium onion, peeled and finely chopped
3 garlic cloves, peeled
1 good splash chicken stock
6 g (0.2oz) fresh ginger, peeled weight
100 g (3.5oz) grated coconut (or 50g desiccated, soaked in water for 30 mins)
1.5 tsp garam masala
1 tsp coriander powder
0.75 tsp turmeric powder
0.5 tsp red chilli powder flakes (adjust amount to taste)
0.25 tsp freshly ground black pepper and pinch of salt, to taste

1
Place 1/4 of the onion in a sturdy pestle and mortar and pound with the garlic and ginger and a good pinch of salt until it is a coarse mush.
2
Heat the oil in a large non-stick wok or saucepan.
3
Add the mustard seeds and once they have sizzled well add the curry leaves and after 5 seconds the chopped onions.
4
Cook well until soft and then golden and shrivelled.
5
Add the paste made in step 1 and cook for 2-3 minutes or until all the moisture has dried up and the paste has had a time to cook and the paste turns golden.
6
Add the spices, a seasoning and a splash of water and cook for 1-2 minutes.
7
Add the shredded sprouts and stir fry for a few minutes, adding a splash of water from the kettle.
8
Add the leftover meats, stock, splash of water and coconut, stir well to mix and cook for a few minutes to reheat the meat.
9
Taste and adjust seasoning and serve with Indian breads.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp coconut or vegetable oil, 1 tsp black mustard seeds, 12 curry leaves, 220 g (7.8oz) leftover roasted turkey or chicken, torn into medium size shreds, and more.

Yes, Turkey and sprouts thoran recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!