The BBC Good Food logo
Turkey curry

Turkey curry

By
A star rating of 4.5 out of 5.38 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal294
low infat10g
saturates2g
carbs26g
sugars11g
fibre4g
protein26g
salt0.8g
Advertisement

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 potato (either boiled or roast), diced
  • 2 tbsp mango chutney
  • small pack coriander, roughly chopped
  • rice or naan bread, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.38 ratings
Advertisement
Advertisement
Advertisement

Sponsored content