Leftover Turkey Curry…with a Kick!

Serves 4

You’ll need:

• 20g fresh coriander, stalks and leaves separated
• 2 tbsp butter
• 1 tbsp coconut or olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 20g fresh ginger, peeled and finely chopped
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1–2 red chillies, finely chopped (to taste)
• 1 × 400g tin chopped tomatoes
• 100ml turkey or chicken stock
• 350–400g cooked leftover turkey, cubed or shredded
• 125g baby spinach
• 100g natural yoghurt
• Salt and black pepper

How to make it:

1. Finely chop the coriander stalks and roughly chop the leaves. Keep them separate.
2. Warm the butter and oil in a saucepan over medium heat.
3. Fry the onion, garlic and ginger for about 15 minutes, stirring often, until softened and turning golden.
4. Add the cumin, turmeric, coriander, cinnamon, chopped coriander stalks and the red chilli.
5. Cook for a couple of minutes to toast the spices.
6. Pour in the chopped tomatoes and stock.
7. Season, bring to a simmer and cook for 20 minutes, until the sauce thickens and the flavours meld.
8. Stir in the turkey and return the curry to a gentle simmer.
9. Add the spinach and let it wilt into the sauce.
10. Remove from the heat, then stir through the yoghurt and most of the coriander leaves.
11. Serve hot, scattered with the remaining coriander.