Leftover turkey korma
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp vegetable oil
- 1 large onionfinely chopped
- thumb-sized piece of gingerpeeled and finely chopped
- 2 garlic cloves
- 4 tbsp korma paste
- 6 cardamom podsgently crushed to crack the pods
- 75g ground almonds
- 500ml chicken or vegetable stock
- 300-400g cooked turkeycut into chunks
- 100ml double cream
- handful of corianderleaves picked
- riceor naan and mango chutney, to serve (optional)
Nutrition: Per serving
- kcal573
- fat40g
- saturates12g
- carbs11g
- sugars8g
- fibre3g
- protein40g
- salt1.5g
Method
step 1
Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.
step 2
Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.
step 3
Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.
