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Ingredients
1 tbsp unrefined sunflower oil
1 large onion sliced
1 bell pepper green deseeded chopped
2 tbsp curry paste gluten-free (or alternative)
2 garlic cloves crushed
400 g tomatoes chopped canned
300 g turkey diced leftover
300 g potatoes diced leftover boiled cooked (either or roast)
2 tbsp mango chutney
1 small pack coriander roughly chopped
4 servings naan bread
Equipment
frying pan
Directions
Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins.
Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
