• 

I don’t know about you but I never get fed up with turkey. Let’s face it, its a good job as there’s quite a bit knocking about this time of year.

This turkey and vegetable curry is a fab, quick and easy recipe that will help use up your left overs and you can make it in advance so you can simply heat it and serve it in minutes so you can get back to the gin and Monopoly!

Serves 4

Ingredients

1 onion – diced

2 cloves garlic – minced

2 tablespoons ground nut oil

1 tablespoon ground coriander

3 tablespoons curry powder – medium heat

1 teaspoon ground cumin

2cm ginger – grated

Left over turkey – chopped into cubes – I use approx 2 cupfuls.

2 tins of tomatoes

Cup full of chickpeas

3 large broccoli florets

1/2 cup sweetcorn

1/4 small cauliflower

1/4 teaspoon salt

2 teaspoons light brown soft sugar

1/2 cup peas

A few green beans

1/2 teaspoon cinnamon

60ml single cream

Method

Pan fry the onion in the ground nut oil over a low heat until softened, add your spices, garlic and ginger, stirring all the time.

Now add your tinned tomatoes, vegetables and chickpeas.

Simmer on a low heat for approximately 50 minutes until the vegetables are fully cooked and tender.

Add your cooked turkey and simmer gently for another 10 minutes. Season and swirl in your cream along with your cinnamon.

Serve with a sweet potato to make a change from rice.

Tip: I like to add lots of chopped onion, tomato and coriander on top with a dollop of natural yoghurt.