Love Your Leftovers: Easy Turkey Curry for Post-Holiday Meals
Creamy leftover turkey curry with mushrooms, onions and spinach.
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 Onion (finely sliced)
- 4 Garlic cloves (crushed)
- Ginger (thumb sized) grated
- 2 tbsp Curry powder (medium)
- 1 tsp Ground coriander
- 1 tsp Garam masala
- 1 tsp Chili powder
- 100g Mushrooms (sliced)
- 1 tbsp Tomato puree
- 250ml Chicken stock
- 400ml Coconut milk
- Leftover turkey (cut into bite-size pieces)
- 100g Spinach
Instructions
- Heat the oil in a large pan to medium-high and then add the butter. Add the onion and cook for 4 minutes stirring frequently. Add the garlic and ginger and cook for a further minute. Add the curry powder, ground coriander, garam masala and chili powder. Cook for another minute. Add the mushrooms and cook for a couple of minutes.
- Add the tomato puree, chicken stock and coconut milk. Cook for 3 minutes stirring frequently. Add the turkey and lower the heat to medium. Simmer for around 5 minutes until the sauce thickens. Add the spinach and cook for a further 2 minutes. Season with salt and pepper to taste. Serve with rice and enjoy.