1/2 stick (2 oz) 50 g butter
1/3 cup (50 g) plain flour (All purpose)
3 level tsp mild curry powder
3/4 pt (450ml) water
2 chicken bouillon cubes
2 level tsp soft, dark brown sugar
salt and pepper
14 oz (397g) can of peeled tomatoes
1 1/4 lb (550 g) cooked turkey pieces
12 oz (340g) can of sweetcorn kernels, drained
10 oz (280g) can of asparagus pieces or tips, drained
1/3 cup (50 g) plain flour (All purpose)
3 level tsp mild curry powder
3/4 pt (450ml) water
2 chicken bouillon cubes
2 level tsp soft, dark brown sugar
salt and pepper
14 oz (397g) can of peeled tomatoes
1 1/4 lb (550 g) cooked turkey pieces
12 oz (340g) can of sweetcorn kernels, drained
10 oz (280g) can of asparagus pieces or tips, drained
method
1. Melt the butter in a large saucepan, add the flour and curry powder and cook for 2 minutes. Stir in the water, crumbled bouillon cubes and sugar and bring to the boil, stirring until the sauce has thickened. Season with salt and pepper and add the tomatoes. Cover with a lid and simmer gently for 15 minutes.
2. Add the turkey, sweetcorn and asparagus to the sauce and reheat for 5 minutes.
3. Taste and check seasoning. Turn into a warm casserole and serve piping hot.
2. Add the turkey, sweetcorn and asparagus to the sauce and reheat for 5 minutes.
3. Taste and check seasoning. Turn into a warm casserole and serve piping hot.
serving amount
serves 6.
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