Turkey curry
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Turkey curry

By Katy Greenwood

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

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 294
  • fat 10g
  • saturates 2g
  • carbs 26g
  • sugars 11g
  • fibre 4g
  • protein 26g
  • 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

Method

  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.

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