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Christmas leftovers curry

Serves:

2

Cook Time:

30

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Notes

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Ingredients

  • 1 tbsp. butter

  • 1 onion, finely sliced

  • 1 clove garlic, crushed

  • 4 tbsp. your favourite curry paste

  • 250ml chicken stock

  • 150g leftover cooked turkey/chicken

  • 150g cooked Brussels sprouts

  • 50ml single cream

  • 1 tsp. nigella seeds

  • 1 tbsp. mango chutney

  • Small handful coriander, finely chopped

  • Rice or naan to serve

Method

  1. Heat the butter in a frying pan over a medium heat until starting to foam. Add the onion and cook for 10 minutes, until soft. Add the garlic and cook for a minute, then add the curry paste and cook for a further 2.

  2. Add the stock, bring to a boil and simmer for 10 minutes. Stir through the turkey and sprouts followed by the cream, nigella seeds and mango chutney. Heat gently, while stirring, until the curry (including the turkey) is warmed through.

  3. Check for seasoning and serve sprinkled with coriander, with rice or naan on the side.

Nutrition

kcal

481

fat

27.7

sat fat

5.9

carbs

26.4

sugars

7.4

fibre

4.1

protein

32.3

salt

0.6

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