One-pot Harissa Turkey & Butternut Squash Curry
This clever curry is quick and tasty. It uses harissa paste for its kick and is a lovely way of using up the Christmas leftovers, but you could also use a tablespoon of your favourite curry powder or paste instead. If you prefer a smooth sauce, then simply blend with a stick blender before adding the butternut squash, which could be replaced with regular or sweet potatoes.
SERVES 4-6 1 tbsp rapeseed oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 2.5cm (1in) piece of fresh ginger, peeled and grated 1 tsp ground turmeric 4–6 tbsp harissa paste (chilled from a carton) 250ml (9fl oz) Greek-style yogurt 1 x 400g (14oz) tin of chopped plum tomatoes 300ml (½ pint) vegetable stock 1 butternut squash, peeled, seeds removed and cut into cubes 4–6 large handfuls of leftover turkey, chopped into bite-sized pieces 2 large handfuls of baby spinach leaves Toasted flaked almonds, to garnish Dried cranberries, to garnish Fresh micro coriander sprigs, to garnish Mediterranean wraps, to serve Tzatziki (shop-bought or homemade), to serve
1. Heat the oil in a large pan set over a medium heat. Add the onion and cook for 2–3 minutes, then add the garlic, ginger and turmeric and cook for another minute or so.
2. Stir in the harissa paste to taste, then add the yogurt one large spoonful at a time, stirring continuously. Add the tomatoes and stock, then stir in the butternut squash. Cover with a lid and cook gently for 25–35 minutes, until the butternut squash is tender.
3. Stir in the turkey and spinach leaves and allow to just warm through. Garnish with the flaked almonds, dried cranberries and micro coriander sprigs and serve with the wraps and tzatziki.
Neven Maguire’s ONE-POT HARISSA TURKEY & BUTTERNUT SQUASH CURRY