Turkey & chickpea coconut curry

Caroline Marson: Food writer

This tantalising spiced turkey curry is just the right antidote. Use up leftover vegetables that left in the fridge and make a tasty stock from the turkey bones. Any green vegetables like broccoli, french beans and peas can be added at the end with the turkey if you wished.

Ingredients: serves 6 - 8

3 tbsp sunflower oil
2 onions (peeled and chopped)
1.35 kg mixed root vegetables (peeled and chopped)
2 garlic cloves (chopped finely)
1 1/2 tbsp garam masala
½ tbsp chilli powder
200 ml chicken stock
400 g tomatoes (chopped)
200 g chickpeas
75 g dried apricots
500 g turkey (cooked)
4 tbsp yoghurt
2 handfuls fresh coriander

Method:

Heat a large sauce pan and add the oil, onions and cook, stirring until just browned about 10 minutes.
Add the other vegetables and cook over the heat until lightly coloured, about 5 minutes. Add the garlic, garam masala, chilli powder and cook for a further 1 minute.
Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.
Add the cooked turkey meat and cook for a further 5 minutes or until the turkey is piping hot. Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice or with any of the accompaniments below.

To serve:

Suggested accompaniments; - add fresh mint leaves to the onion slices - mix together the natural yoghurt with sliced cucumber, garlic and chopped mint - slice bananas and sprinkle with lemon juice and pomegranate seeds - mango chutney - poppadoms

Recipe tips:

To freeze ahead: Complete the recipe up to the end of step 3. Cool, put into a freezer proof container, label and freeze for up to 3 months. To use: Thaw overnight in the fridge. Put into a large saucepan, add the turkey and bring back to the boil, complete step 4.