Leftover Turkey Curry
- 1 Knorr Vegetable Stock Pot
- 300 g leftover turkey diced
- 300 g leftover cooked potato boiled or roasted diced
- 200 g spinach
- 1 onion diced
- 1 tinned light coconut milk
- 1 tbsp tomato puree
- 100 ml water
- 2 tbsp curry powder
- 2 tbsp mango chutney
- 1 tbsp oil
- 200 g basmati and wild rice mix
Heat the oil in a large pan over a medium heat then add the onions and cook for 5 mins until starting to soften and brown slightly.
Stir in the curry paste and tomato puree, then cook for another 1-2 mins. Add the water and coconut milk then bring to the boil and the reduce the heat to simmer for 5 minutes.
Add in the turkey, potatoes and Knorr Smoked Chilli & Tomato Stock Pot then cook for another 5 mins. Stir through the mango chutney and spinach then remove from the heat.
Scatter with coriander and serve with rice.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||497.1 kcal|
|Protein (g)||23.79 g|
|Sugar (g)||10.16 g|
|Fat (g)||16.06 g|
|Fibre (g)||7.45 g|
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