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)


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