Leftover Turkey Curry

Leftover Turkey Curry

Serves 4

Syns per serving: Free

frylight

1 small butternut squash, peeled, deseeded and cut into small cubes

2 large carrot, peeled and cut into small cubes

1 tsp ground coriander

1 tsp ground cumin

1 tsp curry powder

400 ml chicken stock

300 g passata

680 g skinless cooked turkey, cut into bite-size chunks

140 g sugar snap peas

350 g dried basmati rice

salt and pepper

110 g fat-free natural fromage frias

roughly chopped fresh coriander, to garnish

a pinch of paprika, to garnish

For the curry paste

1/2 small pack of fresh coriander, roughly chopped

finely grated zest and juice of 1 large unwaxed lime

2 tsp finely grated fresh ginger

3 lemongrass stalks, hard outer layer removed, finely chopped

2 red chillis, finely chopped

4 garlic cloves, finely chopped

2 shallot, thinly sliced

Put all the curry paste ingredients in a small food processor with 200 ml water. Whizz until fairly smooth, adding a little extra water if its too dry, and set aside.

Spray a wok with frylight and place over a medium heat. Add the squash, carrots, ground spices and curry powder, then stir-fry for 2-3 min. Add the curry paste and stir-fry for 1-2 min.

Pour in the stock and passata, bring to the boil. Reduce the heat, cover and simmer for 12-15 min. Add the cooked turkey and sugar snap peas, stir and cook 4-5 min, until the turkey is piping hot. Meanwhile, cook the rice according to the packet instructions.

Season the curry, remove from the heat and stir in the fromage frais. Garnish the with coriander and paprika and serve with the rice.

To make with raw turkey

Cut 680 g skinless turkey breast into bite-size chunks and add to the pan with the veg in step 2. Follow the rest of the recipe, checking the turkey is cooked through before removing the pan from heat and adding the fromage frias.