Preparation
• 1 Heat the rapeseed oil in a large pan over a low to medium heat. Add the onions, peppers and garlic to pan, cook for 2 minutes. Add in the curry powder and continue to cook for a further 2 minutes.
• 2 Now add the diced turkey pieces and allow to lightly brown before adding in the coconut milk, season and bring the pan to a gentle simmer for 10 minutes.
• 3 With 5 minutes to go, add in the pre boiled cubed potato.
• 4 Just before serving, add the chopped coriander.