Easy Leftover Turkey Curry

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 tsp Olive oil

2 Onions (Peeled and finely chopped)

4 Garlic cloves (Peeled and crushed)

1 tbsp Ginger puree (Or freshly grated ginger if you prefer)

150 g Curry paste (See notes)

500 g Butternut squash cubes (See notes)

1 x 400 g Tin chopped tomatoes

500 ml Hot vegetable stock (Made from a cube is fine)

100 g Dried red lentils (Rinsed)

½ tsp Sea salt

500 g Leftover cooked turkey (Cut into 3cm chunks)

4 tbsp Mango chutney

200 g Baby spinach

Directions

Heat the oil in a large saucepan over a medium heat, add the onions, garlic, ginger and curry paste and cook gently for about 10 minutes until soft. Add the butternut squash, tomatoes, stock, lentils and salt, stir well and pop a lid on. Cook for 15-20 minutes, stirring occasionally.

When the lentils and butternut squash are soft and cooked through, add the turkey and mango chutney. Cook for a further 5-10 minutes until the turkey is hot through.

Turn off the heat, add the spinach and cover for 5 minutes until wilted. Mix and serve.

To SLOW COOK:

Add everything into the slow cooker apart from the cooked turkey, spinach and mango chutney.

Put the lid on and cook for 5-6 hours on HIGH or 8-9 on LOW.

Add the turkey and cook on HIGH for 15-30 minutes until heated through.

Add the spinach and mango chutney before serving. (The heat of the curry will wilt the spinach).

Nutrition

• Calories: 381 kcal
• Total Fat: 9.5 g
• Saturated Fat: 0.9 g
• Cholesterol: 68 mg
• Sodium: 2750 mg
• Total Carbohydrate: 32.4 g
• Dietary Fiber: 6.8 g
• Total Sugars: 19 g
• Protein: 37.1 g