this great turkey leftover recipe is great to feed all the family. Ready in under and hour you can create a delicious turkey recipe quickly and easily.
Heat the oil in a large pan and add the shallots, courgettes and red pepper. Gently fry for 5 minutes, stirring occasionally.
Add the turmeric and chilli powder and cook for 1 minute. Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock. Stir over the heat until boiling, lower the heat to a simmer and add the cooked turkey to the pan. Cover and cook gently for 15 minutes.
Stir in the coconut cream or milk and season to taste. Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.
Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.
2tbsp sunflower oil
500g/1lb 2oz leftover cooked British Turkey breast, cut into bite size pieces
3 shallots, peeled and thinly sliced
2 courgettes, trimmed and sliced
1 red pepper, deseeded and sliced
2tsp ground turmeric
1tsp chilli powder
200ml/7fl oz chicken stock
200ml/7fl oz carton of coconut cream or coconut milk