Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  20 minutes

Indian | Dairy Free | Gluten Free | Main

Ingredients

• 450g Cooked Leftover Turkey Meat
• 400g Chunky Chopped Tomatoes
• 400ml Coconut Milk
• 1 Large Onion, finely chopped
• 1 Green Chilli, finely chopped, no seeds
• 5g Fresh Coriander, chopped
• 2 tbsp Curry Powder
• 1 tbsp Mango Chutney
• 30ml Olive Oil
• 20ml Lemon Juice
• 100ml Boiling Water
• 1 Chicken Stock Cube

Method

1. In a wok, sauté the onion in the olive oil until softened.
2. Add the chilli and the curry powder to the wok and cook gently for a few minutes.
3. Add the tomatoes, coconut milk, boiling water, lemon juice, mango chutney and crumble in the stock cube.
4. Stir well and gently cook for 20 minutes.
5. Add the turkey and heat through, gently.
6. Sprinkle with coriander and serve with rice and naan bread.