Leftover turkey curry

INGREDIENTS

• 2 tbsp vegetable oil

• 450g of left over turkey, cut into chunks

• 1 large onion, chopped

• 1 red/yellow pepper, sliced

• 2 garlic cloves, finely chopped

• A thumb size piece ginger, peeled and finely chopped

• 2 tbsp Madras curry paste

• 400g tin chopped tomatoes

• 300g basmati rice (or long grain if you rather)

• Fresh coriander, chopped, to garnish (optional)

METHOD

1. Add the oil to a saucepan. Add the onion, cook until soft , then add the red pepper and cook for a couple of minutes.

2. Stir in the garlic and ginger and cook for 30 seconds. Stir in the curry paste and mix.

3. Pour in the tomatoes along with 200ml water. Bring to a simmer, cover the dish and cook for 10 mins until the sauce has thickened a little.

4. Add the turkey to the dish and cook for 5 mins, uncovered, until piping hot.

5. Meanwhile, cook the basmati rice following pack instructions. Serve with the curry and sprinkle over the coriander to finish.

You could choose to serve the curry with some naan breads instead of the rice or as well as the rice.