After Christmas dinner, it’s a common occurrence that turkey is left over. So, I have a curry suggestion! It’s gluten and dairy free, and pretty tasty!

Let’s get started!

Ingredients Required (1)

 

  1. You’re going to need some kind of oil, I used Rapeseed but you can use Olive, Sunflower, Vegetable, or Coconut. Add the oil to a pan.
  2. Chop the spring onions, bell pepper, and mushrooms – add them to the pan and put it on high.
  3. Add half of the black pepper and sea salt.
  4. Add the full amount of Garlic Puree.
  5. Chop the Turkey into bitesize cubes.
  6. Once the Turkey is chopped, make the stock using gravy granules, paprika, cumin, and turmeric, and the boiling water. Add the stock to the pan and mix.
  7. Add the chopped turkey to the pan, mixing it so it will absorb the flavours of the stock.
  8. Add the Cranberry and Mint sauces to the pan, along with the rest of the sea salt, black pepper.
  9. Stir the curry and leave to simmer until the liquid reduces.
  10. Once reduced, it will char the meat and give it a bit of extra flavour.

And it’s done, serve with rice or fries!

It’s amazing and I loved it, usually, I put Mango Chutney in my curries but due to the lack of it and the amount of Cranberry sauce left after Christmas, Cranberry stood in and worked amazingly.

I hope you enjoy it!