Leftover Roast Turkey Curry
Leftover Roast Turkey Curry



  • 1 tbsp oil
  • 25g butter
  • 1 sliced onion
  • 1cm ginger, grated
  • 2 crushed garlic cloves
  • 1 chopped red chilli
  • 1 tsp each garam masala, cumin, coriander and black onion seeds
  • ½ tsp ground turmeric
  • 400g tin of chopped tomatoes
  • 200ml coconut milk
  • 250ml hot chicken stock
  • 300g roast turkey, shredded
  • 400g tin of chickpeas, drained
  • Heat the butter and oil in a deep pan and cook the onion with some seasoning for 5 mins. Reduce the heat and stir in the garlic, chilli and ginger, cook for 2 mins and stir in the spices. Cook for 5 mins more.
  • Stir in the coconut milk and tomatoes, then add the chicken stock and bring to a simmer for 20 mins. Stir in the turkey and chickpeas, cook for 20 mins more, then season to taste and serve with rice or naan.
1 hr
4 serving

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