Name: Leftover Roast Turkey Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 white onion, diced; 2 cloves garlic, chopped; 1 can coconut milk; leftover roast turkey, diced; spices: garam masala, curry powder, ground coriander; vegetables: spinach, frozen peas, carrots, Brussels sprouts; boil in the bag rice; chutney; coriander; lime wedges

Method

11 steps

Dice up one white onion and two cloves of garlic.
Sweat down the onion and garlic in a pan.
Chop up some tomatoes and add to the pan, cooking until they soften and make a jammy sauce.
Add garam masala, curry powder, and ground coriander to the pan.
Pour in a tin of coconut milk and let it reduce down.
Add the diced leftover roast turkey to the sauce.
Let the curry bubble away and reduce, then check and adjust seasoning with salt and spice as desired.
Add vegetables such as spinach, frozen peas, carrots, or Brussels sprouts as preferred.
Let the curry bubble until flavors intensify and ingredients are heated through.
Cook boil in the bag rice according to package instructions.
Serve the curry over rice, garnished with chutney, coriander, and lime wedges.

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