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Turkey Curry

Ingredients

  • 300 g Cooked turkey (or as much as you have left!)
  • 1 tbsp Garlic-infused oil
  • 500 ml Chicken stock (I used Massel chicken stock cubes available from FODMarket)
  • 2 Celery stalks (sliced finely)
  • 1 Green pepper (de-seeded and diced)
  • 1 tsp Ground ginger
  • 1 tsp Ground tumeric
  • 2 tsp Curry powder (I use the Korma Curry Powder from Sainsbury's which is low FODMAP)
  • 1 tbsp Gluten free plain flour
  • 1 bunch Spring onions (green tips only finely chopped)

Instructions

  • In a large pan, heat the garlic-infused oil.
  • Add the celery, green pepper and green tips of the spring onion and soften for 5 minutes. 
  • Next add the cooked turkey, and stir in the plain flour, curry powder, ginger and turmeric. 
  • Gradually add the chicken stock, stirring well. 
  • Once all of the stock has been added, leave to simmer for 15 minutes. 
  • Remove from the heat and serve with basmati rice and naan bread or poppadoms.