Turkey curry

Delicately spiced with coconut and ginger, this turkey curry is suitable for the whole family. It's a brilliant way to use up leftover cooked turkey, too

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 10 cm piece of ginger, finely grated
• 3 garlic cloves, crushed
• 300 g leftover cooked turkey, shredded (see tip)
• 2 tsp ground cumin
• 5.5 tsp ground coriander
• 1 tsp kashmiri chilli powder (see top tip)
• 0.5 tsp turmeric
• 1 tbsp tomato purée
• 400 ml can coconut milk
• 400 g can chickpeas
• 1 tbsp smooth peanut butter
• fresh coriander, to serve
• naan or rice, to serve

Steps

1. Heat the oil in a large saucepan and cook the onion over a medium-low heat for 8-10 mins until soft. Season, stir in the ginger and garlic and cook for 1 min until fragrant. Stir in the turkey along with the dried spices and tomato purée, and cook for another 2 mins, stirring well.
2. Pour in the coconut milk and chickpeas (including the liquid). Add the peanut butter, then bring to the boil, turn the heat down to a simmer and cook for 6-8 mins until the sauce is thickened slightly.
3. Scatter over the coriander and serve with naans on the side.