Having eaten our way through the delicious Christmas roast (we’ll turn a blind eye to that) your focus is now on demolishing those leftovers. Forget those dry turkey sandwiches and try this delectable boot camp turkey and potato curry – which is nice and easy and won’t leave you slaving over the oven for hours for the second day in a row. It lacks chilli so is perfect for all the family – just choose the flavoured curry paste to suit you.
Ingredients:
1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste
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 fresh coriander, roughly chopped
brown rice, cooked as per instructions, to serve
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.
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.
