Serves 2

Piccalilli Curry

Piccalilli Curry

Ready in 15 mins

2 garlic cloves, crushed

1 tbsp mild curry powder

1 tsp cumin seeds, ground (optional)

1 onion, chopped

2 tbsp vegetable oil

320g chopped turkey breast

400g coconut milk tin

100g Haywards Medium & Tangy Piccalilli

Fresh coriander and steamed rice, to serve

  1. In a food processor, combine the garlic, curry powder, cumin seeds, onion and oil.
  1. Place a saucepan on the heat and add the mixture. Cook for 2 mins, then add the turkey, cooking until sealed.
  1. Add the coconut milk and the piccalilli and bring to the boil.
  1. Simmer for 10 mins and serve with coriander and steamed rice.

Recipe courtesy of Haywards Pickled Veg.

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