500g leftover Turkey (red meat is best )
Olive oil
1tbs butter
1white onion chopped
2 minced garlic cloves
1 leek chopped ( optional)
2tbs ( heaped ) medium curry paste
2 curry keaves
1 heaped tsp ground cumin
1tsp turmeric
3cm minced piece fresh ginger
150ml fresh turkey chicken stock
A few parboiled halved baby potatoes
Green vegetables - chopped green beans, peas etc (around handful of each )
1 can coconut milk
1tsp Garam masala
1tbs Greek yoghurt
Salt pepper
1 bunch coriander
Heat a splash of olive oil and butter and fry the onions and leek til translucent - add the garlic and ginger fry, then the cumin turmeric, frying to release the aromas, then the curry paste. Roughly chop the turkey , and add to the pan fry, then pour in the stock the coconut milk and add the potatoes the curry leaves and vegetables and allow to simmer gently for 30 mins til vegetables tender and sauce thickened. Season to taste, add a sprinkling of Garam masala a dollop of Greek yoghurt and stir - serve sprinkled with chopped coriander, rice and warm pittas