Turkey curry with Bombay potatoes and pakoras recipe
 Transform your leftovers this Christmas with these Indian-inspired ideas for using turkey, roast potatoes and veggies. 1 onion, chopped4 garlic cloves, crushed1 tbsp crushed fresh root ginger 1 green chilli, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tbsp madras curry powder 200ml/⅓ pint chicken stock 400g tin tomatoes 600g/1lb 5oz stripped cooked turkey meat 120g/4½oz spinach leaves3 tbsp yoghurt 1 heaped tbsp mango chutney1 bunch fresh coriander, leaves picked 1 onion, chopped 4 garlic cloves, crushed 1 tbsp crushed fresh root ginger 1 green chilli, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tbsp madras curry powder 200ml/⅓ pint chicken stock 400g tin tomatoes 600g/1lb 5oz stripped cooked turkey meat 120g/4½oz spinach leaves 3 tbsp yoghurt 1 heaped tbsp mango chutney 1 bunch fresh coriander, leaves picked 2 tbsp vegetable oil8 leftover roast potatoes3 garlic cloves, crushed ½ tbsp crushed fresh root ginger2 tsp garam masala 2 tsp black mustard seeds 2 tsp fennel seeds 1 tsp ground turmeric 1 green chilli, chopped1 beef tomato, chopped salt and freshly ground black pepper 2 tbsp vegetable oil 8 leftover roast potatoes 3 garlic cloves, crushed ½ tbsp crushed fresh root ginger 2 tsp garam masala 2 tsp black mustard seeds 2 tsp fennel seeds 1 tsp ground turmeric 1 green chilli, chopped 1 beef tomato, chopped salt and freshly ground black pepper 1 big handful leftover sprouts, cabbage, greens or French beans 1 onion, sliced 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 2 chillis, chopped1 tsp ajwain seeds 2 tbsp cornflour 100g/3½oz gram flour or chickpea flour 1 tbsp chopped fresh mint½ tsp salt 1 big handful leftover sprouts, cabbage, greens or French beans 1 onion, sliced 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 2 chillis, chopped 1 tsp ajwain seeds 2 tbsp cornflour 100g/3½oz gram flour or chickpea flour 1 tbsp chopped fresh mint ½ tsp salt Method To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics.Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander.To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve.To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. Add the cornflour, gram flour and mint and add just enough water to bind the batter.Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size.Serve all three dishes in large bowls and take to the table family service style. To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics. To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics. Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander. To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve. To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve. To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. Add the cornflour, gram flour and mint and add just enough water to bind the batter. Add the cornflour, gram flour and mint and add just enough water to bind the batter. Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size. Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size. Serve all three dishes in large bowls and take to the table family service style. Serve all three dishes in large bowls and take to the table family service style.