Leftover Turkey Curry

This dish is rather typical of what many will do with the leftover turkey on Boxing Day but I wanted to show how simple it was making it without the need to packet mixes and jars (which are full of sugar and additives). Using a ready blend of curry powder cuts corners as does resorting to garlic and ginger paste, after all, family time is important.

This curry uses many leftovers after Christmas (or any time of the year) so this is great to help avoid food waste. For the uninitiated, the lethal methane gases which are emitted when food is broken down by bacteria has a lethal effect on our environment. Excess amounts of greenhouse gases such as methane, CO2 and chlorofluorocarbons absorb infrared radiation and heat up the earth’s atmosphere, causing global warming and climate change.

Nutritional Benefits:

Turkey, like chicken is packed with B vitamins, zinc (helps to fight infection and increase resistance to coughs and colds, helps to control fluctuating hormones an keep the heart healthy), sulphur and selenium.
Like all meats, it is a source of protein (but very lean) essential for growth and repair of cells. It is also a good source of tryptophan; an amino acid which is used to make serotonin (a brain chemical) which induces sleep and helps to ease stress.
Onions of all types (standard, red, shallots, leeks and spring onions as well as garlic which is part of the same allium vegetable family) are truly a superfood containing vitamin C and compounds which have anti-cancer, anti-inflammatory and antibacterial properties, help to lower bad LDL cholesterol and raise good HDL cholesterol thus reducing the risk of heart disease as well as regulating insulin response (insulin resistance is often a precursor to developing type 2 diabetes).
The sulphur compounds in garlic which create its odour also offer many health benefits from minimising the risk of heart disease, certain cancers (colon, stomach and prostrate), can help to prevent stomach ulcers and is a natural antibiotic, antiviral and antifungal food.
Fresh ginger contains a higher level of compounds (terpenes and gingerols) than dried which have anti-inflammatory action and has been shown to improve pain and swelling in up to 75% of people with arthritis. It also helps with nausea.
Lentils contain iron, zinc, folate and rich in B vitamins as well as being a source of protein; essential for all cell growth and repair. Eating pulses on a regular basis can help prevent future heart disease.
The saturated fatty acids in coconut as a plant food have a positive impact on the body when eaten in moderation. Cultures that include coconut regularly in their diet consistently show lower incidences of obesity, high cholesterol, heart disease and type 2 diabetes.
The various vegetables bring vitamins, minerals, antioxidants and soluble fibre which help the body to function and prevent so many diseases and health conditions.

Enjoy – Jo x

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