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Easy Leftover Turkey Curry
Step 1 of 7 · Recipe makes 6 portions
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Heat the oil in a large saucepan over a medium heat, add the onions, garlic, ginger and curry paste and cook gently for about 10 minutes until soft. Add the butternut squash, tomatoes, stock, lentils and salt, stir well and pop a lid on. Cook for 15-20 minutes, stirring occasionally.
For this step
2 tsp Olive oil
1 x 400 g Tin chopped tomatoes
0.5 tsp Sea salt