Leftover turkey curry

Britain’ s two favourite meals-a traditional roast and a curry–make the perfect marriage over the festive period. Here’ s a quick and tasty turkey curry to help you make the most of leftovers this year. Feel free to swap the turkey for chicken!

PER SERVING

CALS 700 FAT 38g

SERVES 4

1 cup basmati rice 4tbsp olive oil 2 cups just-boiled water 1 medium onion, sliced 2 garlic cloves, finely sliced 2in fresh ginger, chopped 4tbsp curry powder (medium heat) 1 tin coconut milk (400ml) 1tbsp honey Seasoning 500g chunky turkey meat leftovers 1 lemon Small handful chopped coriander

1 For the rice: Fry the rice in 1tbsp of the oil on a high heat, then add the boiled water. Bring the water to a steady simmer, then turn the heat to low and cover with a lid for 12 mins (don’t stir it!). Remove from the heat, leaving the lid on.

2 For the curry: Fry the onion in remaining oil until golden, then add garlic and ginger and stir-fry for another min. Add the curry powder and mix it into the pan.

3 Pour in the coconut milk, followed by the honey and seasoning.

4 Add leftover turkey and simmer for 5 mins to reduce to desired consistency before removing from the heat.

5 Finish the curry with a squeeze of lemon and scattering of coriander.

6 Serve with the rice – use a fork to fluff up the rice before serving. TIP If you don’t have leftovers, poach chicken or turkey chunks in water for 8 mins on a low simmer, then add to the dish at stage 4.