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.