Easy Leftover Turkey Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (finely chopped)
- 3 Garlic Cloves (finely chopped)
- 1 tsp Fresh Ginger (peeled and grated)
- 1 tsp Coriander Stalks (chopped)
- 4 tbsp Mild Curry Paste
- 1 tsp Turmeric
- 250 g Chestnut Mushrooms (sliced)
- 1 Courgette (halved and chopped)
- 50 g Ground Almonds
- 400 ml Chicken Stock
- 2 tbsp Mango Chutney
- Β½ tsp Salt
- ΒΌ tsp Pepper
- 60 ml Double Cream
- 300 g Leftover Turkey (chopped)
- 75 g Baby Spinach
- 2 tbsp Coriander (chopped)
Method
- Heat 1 tablespoon of olive oil in a frying pan or shallow casserole and gently cook the chopped onions, garlic, ginger, and coriander stalks for 5 minutes.
- Stir in the curry paste and turmeric.
- Add the mushrooms and courgettes and fry for 5 minutes.
- Stir in the ground almonds, chicken stock, mango chutney, and season. Simmer on a low to medium heat for 15-20 minutes.
- Add in the cooked turkey pieces, spinach, and double cream. Warm through for 5 minutes to allow the spinach to wilt.
- Serve with chopped coriander and rice.