Creamy Turkey Korma

Creamy Turkey Korma

Serves 4

2 tablespoons vegetable oil

500g diced turkey leftovers

1 red onion, peeled and thinly sliced

1 red pepper, deseeded and chopped

1 courgette, sliced

2 garlic cloves, peeled and crushed

2 tblsps korma curry paste

1/2tsp chilli paste or powder

230g can chopped tomatoes

150ml chicken stock

150ml double cream

50g creamed coconut, chopped

Salt and pepper

1 bunch of leaf coriander, chopped

To serve:

Naan or rice

Mango chutney

Heat the oil in a large pan and fry the turkey in batches for 2-3 minutes until lightly browned. Drain from the pan and set aside.

Add the onion and fry for 5 minutes until softened. Add the red pepper, courgette and garlic and fry for 5 minutes, stirring occasionally.

Stir in the curry paste and chilli, add the tomatoes and stock and bring to a simmer. Return the turkey to the pan and cook gently for 10 minutes.

Stir in the cream and chopped coconut and cook for a further 1-2 minutes or until the coconut has melted and the sauce is bubbling. Season and serve with the coriander sprinkled over. Accompany with naan bread or rice and mango chutney.