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!
- 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
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.