Leftover turkey korma

It wouldn’t be the Christmas holidays without a turkey curry. Kids and adults will love this mildly spiced dish served with rice or naan and mango chutney.

SERVES 4 PREP 10 mins COOK 25 mins EASY

2 tbsp vegetable oil

1 large onion, finely chopped thumb-sized piece of ginger, peeled

and finely chopped

2 garlic cloves, crushed 4 tbsp korma paste

6 cardamom pods, gently crushed

to crack the pods

75g ground almonds

500ml chicken or vegetable stock 300-400g cooked turkey, cut

into chunks

100ml double cream handful of coriander, leaves picked rice or naan and mango chutney,

to serve (optional)

1 Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.

2 Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.

3 Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.

GOOD TO KNOW iron

PER SERVING 573 kcals • fat 40g • saturates 12g •

carbs 11g • sugars 8g • fibre 3g • protein 40g • salt 1.5g