Turkey Curry

If you're wondering what to do with those Christmas leftovers, look no further. This warming and aromatic dish is the perfect way to transform your leftover turkey into a tasty meal that will please the whole family.

• 450g leftover cooked turkey, shredded or diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2.5cm piece of ginger, grated
• 1 pepper, diced
• 150g green beans, chopped
• 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chilli powder (adjust to taste)
• Salt and pepper to taste
• 30ml vegetable oil
• Fresh coriander, chopped (for garnish)
• Cooked rice or naan (for serving)

Prepare Ingredients:

- Shred or dice the leftover cooked turkey.

- Chop the onion, garlic, bell pepper, and green beans.

- Grate the ginger.

Saute Aromatics:

- Heat vegetable oil in a large pan over medium heat.

- Add chopped onions and sauté until they become translucent.

Add Garlic and Ginger:

- Add minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant.

Spice it Up:

- Add curry powder, ground turmeric, ground cumin, ground coriander, and chilli powder to the pan. Stir well to coat the aromatics.

Vegetables and Tomatoes:

- Add diced bell pepper and chopped green beans to the pan. Cook for a few minutes until the vegetables start to soften.

- Pour in the diced tomatoes and cook for an additional 2-3 minutes.

Coconut Milk:

- Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.

Add Turkey:

- Add the shredded or diced leftover turkey to the curry. Mix well and let it simmer for 10-15 minutes to allow the flavours to meld.

Season:

- Season the curry with salt and pepper according to your taste.

Serve:

- Serve the turkey curry over cooked rice or with naan bread.

- Garnish with chopped fresh coriander.

Enjoy!