Turkey curry

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

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 potato (either boiled or roast), diced

    2 tbsp mango chutney

    small pack coriander, roughly chopped

    rice or naan bread, to serve

Method

    STEP 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.

    STEP 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.

By Katy Greenwood