LEFTOVER TURKEY CURRY
A great dish to use leftover turkey, or chicken
Ingredients
- 1 tbsp. oil
- 1 onion chopped
- 3 garlic cloves crushed (or use 3 tsp. garlic paste)
- 2 cm piece fresh ginger grated (or use 1 tsp. ginger paste)
- 4 tbsp. curry powder any type
- 350 g leftover turkey or chicken or pork
- 600 g leftover vegetables I used carrots, parsnips, cauliflower, potatoes and added a chopped red pepper and a few sugarsnap peas for colour
- 50 g coconut cream the block type
- 2 tbsp. tomato puree
- Pinch chilli flakes optional
- Handful red lentils
- 600 ml vegetable stock
Instructions
- Add the oil to a pan and sauté the onions without browning on a medium heat. Stir in the garlic, ginger, curry powder and cook for a further 5 mins.
- Throw in the turkey and vegetables stirring to coat in the spices. Add the coconut cream, tomato puree, lentils and vegetable stock then bring to a simmer. Leave to cook for 15 mins until the lentils break down.
- Alternatively, you can add all of the ingredients to a slow cooker or baking pan (bake at 160c for 45-60 mins). You may need to add extra stock especially if cooking in the oven.
- Serve with naan bread or rice if wished
Notes
As this dish reheats previously cooked meat, it is not advisable to reheat again.