Turkey & potato curry

Turkey & potato curry

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
294
protein
26g
carbs
26g
fat
10g
saturates
2g
fibre
4g
sugar
11g
salt
0.8g

Ingredients

  • 1 tbsp sunflower 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 tomatoes
  • 300g leftover turkey, diced
  • 300g leftover cooked potatoes (either boiled or roast), diced
  • 2 tbsp mango chutney
  • small pack coriander, roughly chopped
  • rice or naan bread, to serve

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Method

  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.

Recipe from Good Food magazine, December 2013

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Comments

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nannynoodle's picture

A really tasty curry. The only negative comment I have is that the liquid amount was inadequate. We like a "saucy" curry so I added extra.

cshobbs's picture

I didn't use up left-overs, but used fresh chicken and potatoes. Very tasty!

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