CategoryDifficultyBeginner

This mild and creamy turkey curry is quick and tasty and uses mainly store cupboard spices – and Christmas leftovers.

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 tbsp Olive Oil
 25 g Unsalted Butter
 1 Large Onion Peeled and Finely Chopped
 4 Garlic Gloves Peeled and Finely Chopped
 2.50 2.5cm knob of fresh ginger, peeled and grated
 1 Red chilli, de-seeded and finely chopped
 8 Green cardamom pods, slightly crushed
 1 tsp Ground cumin
 1 tbsp Ground turmeric
 ½ tsp Chilli powder
 1 tsp Garam masala
 1 tsp Ground coriander seeds
 2 Large potatoes, peeled and cut into cubes
 1 Butternut squash, peeled, seeds removed and cut into cubes
 570 ml Chicken or turkey stock
 125 ml Yoghurt
 85 ml Double cream
 1 tbsp Lemon juice
 6 Large handfuls leftover turkey, chopped
 1 tbsp Fresh coriander leaves, chopped

1

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

2

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.

3

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.

4

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.

Ingredients

 1 tbsp Olive Oil
 25 g Unsalted Butter
 1 Large Onion Peeled and Finely Chopped
 4 Garlic Gloves Peeled and Finely Chopped
 2.50 2.5cm knob of fresh ginger, peeled and grated
 1 Red chilli, de-seeded and finely chopped
 8 Green cardamom pods, slightly crushed
 1 tsp Ground cumin
 1 tbsp Ground turmeric
 ½ tsp Chilli powder
 1 tsp Garam masala
 1 tsp Ground coriander seeds
 2 Large potatoes, peeled and cut into cubes
 1 Butternut squash, peeled, seeds removed and cut into cubes
 570 ml Chicken or turkey stock
 125 ml Yoghurt
 85 ml Double cream
 1 tbsp Lemon juice
 6 Large handfuls leftover turkey, chopped
 1 tbsp Fresh coriander leaves, chopped

Directions

1

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

2

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.

3

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.

4

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.

Leftover Turkey Curry