After the Christmas chaos and commotion has died down and we’re left with surplus roast turkey, there’s only one thing I will do with it every year...
INGREDIENT :
Onions – Use frozen to save time if you have it
Garlic – The pre-made kind or frozen is fine
Ginger – Same as above
Curry paste – Whichever is your preference
Butternut squash – Again, I use frozen pre-chopped for convenience
Tinned tomatoes
Vegetable stock
Red lentils
Leftover turkey
Mango chutney
Baby spinach
Sea salt
RECIPE DIRECTION :
Add the onions, garlic, ginger and curry paste to a pan with oil and cook gently for about 10 minutes. Add the butternut squash, passata, about half of the stock and lentils.
Add the turkey and mango chutney. Cook for a further 5-10 minutes. Turn off the heat, add the spinach and pop the pan lid on for 5 minutes until wilted.
