Leftover turkey curry

• sunflower oil↗
• onion↗

  finely chopped

• garlic cloves↗3

  crushed or finely grated

• ginger↗thumb-sized piece of

  peeled and finely grated

• red chilli↗1

  deseeded and finely chopped

• cumin seeds↗1 tsp tsp
• ground coriander↗1 tsp tsp
• paprika↗½ tsp tsp
• ground turmeric↗½ tsp tsp
• garam masala↗½ tsp tsp
• tomato purée↗1 tbsp tbsp
• passata↗400g can g

  or chopped tomatoes

• mango chutney1 tbsp tbsp
• double cream↗100ml ml
• natural yogurt↗2 tbsp tbsp

  (optional)

• turkey↗about 600g leftover roast

  cut into large chunks

• corianderchopped

  toasted flaked almonds, steamed rice and garlic naan breads, to serve

Step-by-step instructions

1. 1

   Heat the oil in a casserole dish or shallow pan over a medium heat, and fry the onions for 10-12 mins until golden. Stir in the garlic, ginger, chilli and all the spices, and cook for 2 mins more until the mixture resembles a paste. Stir in the tomato purée, passata or chopped tomatoes and mango chutney, and bring to a simmer. Cook for a further 10 mins.

2. 2

   Stir in most of the cream and the yogurt, if using, and return the mixture to a simmer. Add the turkey and continue to simmer until the turkey is piping hot. Remove from the heat, drizzle over the remaining cream and stir through briefly. Scatter over some coriander and flaked almonds, and serve with the rice and naan breads on the side.