It’s Foodie Friday!When Pam on her blog The Gypsy Chef shared this dessert, I knew I wanted to make it.I needed a fast and easy dessert so I took some liberties by using instant pudding, instead of straight milk I used half milk and half cream (you can use half & half, I didn’t have it on hand.)You’ve probably noticed I usually don’t use instant or boxed mixes, but I was in a hurry and this fit
I was looking for a space in my bulging freezer the other day when I found a container of dark roast turkey meat - left over from Christmas!!
I had been planning on getting a take out curry that night - but figured with the meat cooked, I could knock one up in the time it would take to deliver. With the added bonus that I could make it exactly how I wanted it and keep it as healthy as possible!
It turned out really really good. The addition of tamarind and fenugreek added a special edge to the other spices. And because the meat was already roasted, it soaked up the gravy and took on a lot of flavour. Best of all - it was ready in 20 minutes!
So here we have it, my nice n’ spicy, super-speedy, easy-peasy leftover curry!