Turkey & Potato Curry

Turkey & Potato Curry

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

Ingredients:

  • 1 tbsp sunflower or olive 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 tomato
  • 300g leftover turkey diced
  • 300g leftover cooked potato
  • 2 tbsp mango chutney
  • small pack coriander, roughly chopped
  • rice or naan bread, to serve

Directions:

  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.
  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

Nutrition per serving: 

  • cal 294
  • fat 10g
  • carbs 26g
  • protein 26g
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