Wondering what to do with all that left-over turkey? The Batch Lady, aka Suzanne Mulholland, is here to help.
“It’s Boxing Day, you’ve spent the day before cooking and now have a variety of left-overs in your fridge, the fabulous turkey sandwiches have been had and now you’re all rather sick of turkey. Fear not! I have a quick and easy recipe for your left-overs, it’s so tasty and a great way to hide the left-over sprouts too. A one-pot curry that can be made in 10 minutes and freezes great. Make it now and throw it in the freezer and your future self will be so happy when you have a great already-made meal to serve after a long day at work on a cold winter’s eve.”
Left-over Turkey Curry
Serves 4-5
Ingredients
2 cups frozen diced onions
500 grams left-over turkey
12 frozen spinach cubes
2 cans chopped tomatoes
½ jar Pataks Balti spice paste (1/2 jar = approx 150g)
Left-over Brussel sprouts (optional)
150 millilitres water, optional
Method
With a small amount of oil in a large pan soften the onions over a medium heat, for around 5 minutes.
Next add the frozen spinach, chopped tomatoes, left over sprouts ( cut in ½) and Balti paste.
Leave to cook, stirring occasionally until the spinach is mixed throughout the curry.
You may wish to add some water if the curry is thicker than you would like.
Once the Curry is cooked leave it to cool, once the sauce is cool add in your chopped left-over turkey and mix through.
2
Ready for the Freezer
Once completely cool, portion into sealable freezer bags or tubs.
1 portion = 1 cup or 230ml.
Label your bag and flatten making sure all the air is out.
I freeze these next to Naan breads, so the meal is easy to grab.
3
Ready to Eat
Defrost overnight in fridge and then simply heat in microwave or on stovetop until piping hot. Serve with Naan bread and rice.
(Naan bread can be heated in oven directly from frozen).
The Batch Lady: Shop Once. Cook Once. Eat Well All Week. by Suzanne Mulholland is out in March but you can pre-order it here
