15 Minute Leftover Turkey Curry
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 Onion (thinly sliced)
- 1 Red bell pepper (diced)
- 1 Courgette (zucchini) (diced)
- 6 Mushrooms (sliced)
- 100 g Spinach
- 300 g Leftover turkey (shredded)
- 3 Garlic clove (crushed)
- 2 tablespoons Curry powder
- 400 g Chopped tomatoes (canned)
- 200 ml Light coconut milk
- 2 tablespoons Mango chutney
Method
- Heat 1 tbsp Olive oil in a large pan. Cook 1 Onion, 1 Red bell pepper, 1 Courgette (zucchini) and 6 Mushrooms for 3-4 minutes.
- Add the 3 Garlic clove and 2 tbsp Curry powder. Stir and cook for a further 2 minutes.
- Add 300 g Leftover turkey, 400 g Chopped tomatoes, 200 ml Light coconut milk and 2 tbsp Mango chutney. Stir and simmer for 7 minutes.
- Add 100 g Spinach and continue cooking until it has wilted.
- Serve over rice.