Cooking with the left-over turkey.


  • 1 tblsp olive oil
  • 25 g butter
  • 1 large onion (peeled and finely chopped)
  • 4 garlic cloves (peeled and finely chopped)
  • 2.5cm knob of fresh ginger (peeled and grated)
  • 1 red chilli (de-seeded and finely chopped)
  • 8 green cardamom pods (slightly crushed)
  • 1 tsp ground cumin
  • 1 tblsp ground turmeric
  • 0.5 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp ground coriander seeds
  • 2 large potatoes (peeled and cut into cubes)
  • 1 butternut squash (peeled, seeds removed and cut into cubes)
  • 570 ml chicken or turkey stock
  • 125 ml yoghurt
  • 85 ml double cream
  • 1 tblsp lemon juice
  • 6 large handfuls turkey (cooked and chopped)
  • 1 tblsp fresh coriander leaves (chopped)


  • Heat the oil and butter in a large non-stick casserole pot.
  • Add the onions and cook for 2-3 minutes, then add the garlic, ginger, chilli, cardamom, cumin, turmeric, garam masala and ground coriander.
  • Cook over a medium heat until the onion is soft, being careful not to burn the spices.
  • Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
  • Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
  • Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
  • Stir in the yoghurt and cream, then add the lemon juice.
  • Add the cooked turkey, fold in and simmer to heat through.
  • Sprinkle with coriander leaves and serve immediately.

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