Budget turkey, pea and potato curry

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Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 medium carrots, peeled and sliced
• 300g/10½oz potatoes, peeled and cut into roughly 2cm/¾in chunks
• 250g/9oz minced turkey thigh
• ½ tsp dried mixed herbs
• 1 tbsp medium curry powder
• ½ chicken stock cube
• 3 tbsp ketchup
• 100g/3½oz frozen peas
• 3 tsp plain flour
• salt and pepper

Method

1. Put the oil, onion, carrots, potatoes, turkey and dried herbs in a large, deep non-stick frying pan or large saucepan.

2. Cook over a high heat for 6 minutes.

3. Add a little more oil if it starts to stick to the pan.

4. Stir in the curry powder and cook for 20 seconds.

5. Add the halved stock cube, ketchup and 450ml/16fl oz water. Season with ground black pepper.

6. Cover with a lid and bring to a simmer. Reduce the heat and simmer gently for 15 minutes.

7. Stir in the peas, sprinkle over the flour and stir into the sauce.

8. Cook uncovered over a high heat for 4 minutes.

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