Cooking with the left-over turkey.
Ingredients
- 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)
Method
- 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.