MaRobert's Turkey Jalfrezi

by Maggie Mazoleka on May 04, 2015

This flavourful dish is healthy and easy to prepare - perfect for a weeknight indulgence, enjoy!


Serves: 4
Preparation time: 45 minutes


  • 4 tbsp olive oil
  • ½ tsp cumin seeds
  • 2 bay leaves
  • 2 cloves garlic, grated/crushed
  • Thumb sized piece ginger, grated
  • 1 red chilli
  • 2 onions, finely chopped
  • 400g chopped tomatoes, fresh or tinned
  • ½ tsp ground ginger
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ jar MaRobert's sauce
  • 500g turkey breast, diced
  • Salt and pepper
  • 1 yellow pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • ½ tsp ground cinnamon
  • Spring onions, finely chopped
  • Fresh coriander to serve (optional)


  • In a heavy based saucepan, heat 2 tbsp of the olive oil then add the cumins seeds and bay leaves. Cook for 1 minute. 
  • Add the garlic, ginger, and chillies and cook for 2 minutes. 
  • Add the onions and cook for 5-7 minutes until they begin to soften. 
  • Add the tomatoes, ground spices (saving ½ tsp of garam masala and the cinnamon for later), and MaRobert's sauce of your choice. Cook for 5-7 minutes until the tomatoes are soft. 
  • Add the turkey breast, season with salt and pepper, cover the pan and simmer for 20 minutes, stirring occasionally. 
  • Meanwhile, in another saucepan, heat the remaining oil and add the garam masala and cinnamon. Cook for 1 minute.
  • Add the peppers and cook for 5 minute, stirring often.
  • Add the peppers to the main pan, stir well and cook for 3-5 minutes. Ensure the fragrant oil from the pepper pan goes into the main pot too.
  • Add the spring onions, top with fresh coriander and serve as required.
Tip: To take the edge off the heat of the red chilli, combine mint sauce with natural yoghurt and serve this alongside the curry.  

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