This mild and creamy Leftover Turkey Curry is quick and tasty and uses mainly store cupboard spices and Christmas leftovers. The perfect recipe for a family feast on New Years Eve.

Ingredients

1 tbsp olive oil
25g unsalted butter
1 large onion
4 garlic cloves
Fresh ginger
1 red chilli
8 green cardamom pods
1 tsp cumin

1 tbsp turmeric
1/2 tsp chilli powder

1 tsp garam masala
2 large potatoes
1 butternut squash
570ml chicken or turkey stock
125ml yoghurt
85ml double cream
1 tbsp lemon juice
6 large handfuls turkey leftovers

Fresh coriander leaves

Method

Heat the oil and butter in a large non-stick casserole pot or large saucepan.

Add the onions and cook for 2-3 minutes. Add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander. Cook over a medium heat until the onion is soft, being careful not to burn the spices.

Add the potatoes and squash and cook until the potato begins to stick to the bottom of the pan slightly. Add the stock and bring to the boil. Season to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.

Stir in the yoghurt, cream and lemon juice. Add the cooked turkey, fold in and simmer to heat through. Sprinkle with coriander leaves and serve immediately.

For more recipes like this Leftover Turkey Curry click here.

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