Your Family Nutritionist Christmas Turkey Curry

I created a fantastic curry recipe that’s suitable for babies from 6 months. It contains five spices, all with unique health properties like antioxidants and anti-inflammatory effects, along with garlic and ginger, which aid digestion and help fight infections. As we’re now in winter and the kids are back at school (and colds are back, too), a spicy left over turkey curry is a delicious way to stay healthy.

This recipe is all about using up food that is already in the house (whilst creating a flavoursome, balanced meal (carbs, protein, fat and veggies) that can feed the whole family - it's the perfect Christmas meal!

So, when you’re sitting back reflecting on Christmas Day and see half a turkey still in the fridge, don’t despair—Your My Family Nutritionist Turkey Curry recipe will be a new taste sensation that might just become part of your Christmas tradition!

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Ingredients
1tbsp oil
25g unsalted butter
1 large onion, finely chopped
4 garlic cloves, crushed or finely chopped
2.5cm piece of fresh ginger, grated
8 cardamon pods, slightly crushed
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
1 tsp ground coriander
2 large potatoes, cut into cubes (or left over roast potatoes, see notes below)
1 butternut squash, peeled, seeds removed, cut in cubes
500ml low salt chicken or turkey stock
125ml yoghurt
85ml double cream
1 tbsp lemon juice
6 large handfuls of roast turkey
1 tbsp fresh or frozen coriander leaves, chopped

Method‍
1. Heat the oil and butter in a large casserole pan, add the onions and fry for a few minutes. Add the garlic, ginger, chilli and spices and cook gently until the onions are soft.

2. Add the potatoes and butternut squash and cook until the potatoes start to stick to the pan slightly

3. Add the stock, bring to a simmer.

4. add the turkey and cook until the potatoes and squash are soft and tender.
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5. Stir in the yoghurt and cream, then add the lemon juice.

6. Sprinkle with coriander and serve with rice.

Notes‍
If using leftover cooked potatoes and vegetables add them towards the end of cooking to reduce time in the pan.

You can substitute yoghurt and double cream for coconut milk and coconut cream or even Oatly cream.