Turkey Curry


  • 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)


  1. In a large pan, heat the garlic-infused oil.

  2. Add the celery, green pepper and green tips of the spring onion and soften for 5 minutes. 

  3. Next add the cooked turkey, and stir in the plain flour, curry powder, ginger and turmeric. 

  4. Gradually add the chicken stock, stirring well. 

  5. Once all of the stock has been added, leave to simmer for 15 minutes. 

  6. Remove from the heat and serve with basmati rice and naan bread or poppadoms.