Turkey & Potato Curry

Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  294

• Protein

  26g

• Carbs

  26g

• Fat

  10g

• Saturates

  2g

• Fibre

  4g

• Sugar

  11g

• Salt

  0.8g

Ingredients

• 1 tbsp sunflower oil
• 1 large onion, thickly sliced
• 1 green pepper, deseeded and chopped
• 2 tbsp curry paste (or gluten-free alternative)
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 300g leftover turkey, diced
• 300g leftover cooked potatoes (either boiled or roast), diced
• 2 tbsp mango chutney
• small pack coriander, roughly chopped
• rice or naan bread, to serve

Directions

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. 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.

Categories: All Christmas, Meat