Leftover Turkey Korma

The best (& tastiest) way to use up your leftover turkey this christmas.

A traditional korma sauce with a twist - read on to find out more.

This korma is made using our bestselling curry powder.

Using leftover turkey and our secret ingredient - dried cranberries!

A quick & easy to follow recipe - loved by all.

Ingredients

• 500g leftover cooked turkey

• 100g dried cranberries

• 1 large onion - finely sliced

• 2 garlic cloves - crushed

• 5cm ginger - peeled & grated

• 3 tbsp ground almonds

• 400ml coconut milk

• 2tbsp korma curry powder

• 1 handul fresh coriander - chopped

Method

1. Heat oil in a large pan and add the onion, cook for 5-6 minutes or until soft, add in the garlic, ginger & curry powder, mix well and cook for a further 2 minutes until fragrant.

2. Add in the coconut milk and bring to a simmer, add in the gorund almonds and mix well.

3. Add in the leftover turkey and simmer for a further 10 minutes, the sauce should begin to thicken - if not, try adding a cornflour slurry to thicken the sauce.

4. Add in the dried cranberries and mix well, cook for another 5 minutes.

5. Serve piping hot, topped with fresh coriander along with rice and bread.