The ultimate turkey curry

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Makes: Enough for four

Takes: Half an hour

Bakes: No time at all

1 tablespoon vegetable oil

1 onion, sliced

6 cloves garlic

A thumb of ginger

1 tablespoon garam massala

1/2 teaspoon ground cardamom

1/2 teaspoon Kashmiri chilli powder

1/2 teaspoon ground black pepper

2 tablespoons honey

250g Leftover, cooked turkey (ideally, a combination of white and dark meat)

200g spinach

200ml Chicken or turkey stock

400ml natural yoghurt

A handful of coriander

Heat the oil in a large pan over a low heat, and add the sliced onions. Cook until the onions are soft and golden. Grate in the garlic and ginger using a fine grater (a microplane here is very effective), and cook for another couple of minutes. Add the garam massala, ground cardamom, black pepper and the chilli powder, stirring through the onion mixture and cooking for two minutes more. Stir the honey through the mix.
Spoon in the cooked turkey, add the stock and bring up to a simmer. Leave to gently simmer until the stock has reduced by half.
Add the spinach: this won’t all want to go into the pan initially, but will quickly wilt and reduce in volume.
Turn the heat right down and add the yoghurt. You want to heat the yoghurt through, but if it boils, it will split (don’t panic if it does split; it’ll look odd, but still taste delicious). Once warmed through, season generously with salt, and serve with rice and lots of coriander.