Fruity Turkey Curry

This mildly spiced sweet curry is the perfect way to use up your leftover turkey. It makes a difference from turkey pie and is sure to do down a treat with the whole family. It is quick to prepare so makes the ideal Boxing Day meal, when you are feeling tired (and maybe slightly delicate) from the day before!

Ingredients

300g leftover turkey meat - chopped
Knob of butter
1 onion - diced
300g tinned pineapple - chopped
1 banana - sliced
300g lychees - stoned (can use from a tin - drained)
1 apple - finely chopped
40g mild curry powder
2 tbsp desiccated coconut
300ml gluten and wheat free chicken stock (stock cube is fine)
200ml coconut milk
1 pinch salt
Flat leaf parsley - to serve

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Main

Method

Prep time: 15 mins Cook time: 35 mins

Start by melting the butter in a large pan, over a medium heat and add the onions. Cook for a couple of minutes to soften. Add the apple to the pan and cook on a gentle heat for 5 minutes.

Add the banana, pineapple, lychees, curry powder and desiccated coconut and stir. Pour in the chicken stock and coconut milk and bring to the boil. Reduce to a simmer and allow to cook gently for 20 minutes.

Add the turkey to the sauce and simmer until the meat is heated through.

Sprinkle with parsley and serve with some boiled rice and gluten and wheat free naan bread.

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