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Creamy Turkey and Mushroom Curry - School Meal

Number of Portions
Creamy Turkey and Mushroom Curry - School Meal

Ingredients:

- 1.2 kg turkey, diced
- 450 grams onions, diced
- 500 grams mushrooms, sliced
- 1.2 kg chopped tinned tomatoes
- 600 grams milk
- 1 (sachet)
- 25 ml oil

Method:

Heat oil in pan and sweat turkey and onions until golden brown. Add tinned tomatoes and milk and bring to the boil.

Mix in Schwartz for Chef Indian Curry recipe mix and simmer until meat is tender. Add mushrooms and cook for 10 mins. Serve with rice.

Each portion serves 10 senior school children / adults and serves 20 junior school children.