Turkey stew

• sunflower oil↗1 tbsp tbsp
• large onion↗1

  thickly sliced

• green pepper↗1

  deseeded and chopped

• curry paste↗2 tbsp tbsp

  (or gluten‑free alternative)

• garlic cloves↗2

  crushed

• chopped tomatoes400g can g

  canned

• leftover turkey300g g

  diced

• leftover cooked potato300g g

  (either boiled or roast), diced

• mango chutney2 tbsp tbsp
• small pack coriander

  roughly chopped

• rice or naan bread↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3‑4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1‑2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.

2. 2

   Turn the heat down, stir in the turkey and potatoes, and cook for another 2‑3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.