Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes
Nutrition and extra info
- Freezable
- Healthy
- Gluten-free
Nutrition: per serving
- kcal294
- fat10g
- saturates2g
- carbs26g
- sugars11g
- fibre4g
- protein26g
- salt0.8g
Ingredients
- 1 tbsp sunflower oil
Sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 large onion, thickly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 green pepper, deseeded and chopped
- 2 tbsp curry paste (or gluten-free alternative)
- 2 garlic cloves, crushed
- 400g can chopped tomato
- 300g leftover turkey, diced
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 300g leftover cooked potato (either boiled or roast), diced
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp mango chutney
- small pack coriander, roughly chopped
- rice or naan bread, to serve
Method
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.
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.
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