Yesterday’s turkey is today’s curry…..

Well actually it was the turkey dish of the day yesterday, the first foray into the life of a leftover turkey, and how to con the kids into eating it for yet another day.  Thila referred to it regularly as a chicken curry, and as she was wolfing it down, none of us felt obliged to correct her.  So if you’re still looking for a turkey dish that works for the kids, here goes.

Creamy Turkey Curry (by Antony Worrall Thompson, BBC.co.uk)

Preparation method

  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. Cook over a medium heat until the onion is soft, being careful not to burn the spices.
  3. Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
  4. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.
  5. Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender.
  6. Stir in the yoghurt and cream, then add the lemon juice.
  7. Add the cooked turkey, fold in and simmer to heat through.
  8. Sprinkle with coriander leaves and serve immediately.

And this was so delicious that Thila and Sjef have eaten it for 2 days……………what more could you want!

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