We thought we’d give you time to print it off and get all the ingredients in ready before Christmas is upon us – now how organised are we?!
You could rustle up a bit of pilau rice to go with this, or why not try your hand at a naan bread? Both will be equally delicious, and will really help cheer up any tired turkey.
Our wonderful curry chef, Rakesh, has put this dish together, so from everyone at Suki’s, we hope you have a very curry, sorry, make that Merry Christmas, and a happy new year!
- Leftover, cooked turkey
- 1 tbsp oil
- 25g/1oz unsalted butter
- 1 large onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 2.5cm/1in knob of fresh ginger, peeled and grated
- 1 red chilli, de-seeded and finely chopped
- 8 green cardamom pods, slightly crushed
- 1 tsp ground cumin
- 1 tbsp ground turmeric
- ½ tsp chilli powder
- 1 tsp garam masala
- 1 tsp ground coriander seeds
- 1 butternut squash, peeled, seeds removed and cut into cubes
- 570ml/1pt turkey stock
- 125ml/4fl oz yoghurt
- 85ml/3fl oz double cream
- 1 tbsp lemon juice
- 1 tbsp fresh coriander leaves, chopped
Heat the oil and butter in a large, non-stick casserole pot. 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. Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper.Reduce the heat and simmer for 10-15 minutes, until the potatoes and butternut squash are tender. Stir in the yoghurt and cream, then add the lemon juice. Add the cooked turkey, fold in and simmer to heat through. Sprinkle with coriander leaves and serve immediately.