Turkey Curry

We’re so OVER turkey sandwiches! So this year we’re turning up the spice a notch. Yep, you can wave goodbye to dry old turkey and bread, and say HELLO to leftover turkey curry!

This is great for using up whichever leftovers you have; fish, chicken, shrimp, lamb, and obviously turkey! We usually put in any vegetables we have left in the fridge, the more colorful the better!

You will need:

• 1 litre chicken stock
• 250g shredded turkey meat
• 125g cauliflower florets
• 125g red pepper, sliced lengthwise
• 125 butternut squash
• 60g peas (can use frozen)
• 4 tablespoons curry powder
• 1 tablespoon olive oil
• 125g diced onions
• 2 cloves crushed garlic
• 1 tablespoon garam masala
• 1 can coconut milk

Method:

• Using a large pan, bring to boil the chicken stock
• Add all vegetables and curry powder
• Reduce to a simmer and cover
• Meanwhile, heat the olive oil in a frying pan, then add the onions, garlic and garam masala
• When golden, add to the stock pan
• Cook on a simmer until the vegetables are almost cooked through
• Then add the turkey meat and coconut milk
• Cover and simmer for about 10 minutes
• Let it cool down a bit... And how about a rum while you wait!?
• Time to enjoy your new creation! You're welcome!

Best served with rice and maybe a roti or two to mop up! Cocktail optional...