INGREDIENTS
1 tbsp rapeseed oil
1kg of butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes
200g of leftover turkey
1 large onion, roughly diced
3 cloves of garlic, finely chopped
3 tbsp of Thai green curry paste
400ml of coconut milk
250ml of chicken stock
300g of basmati rice
Place a medium sized pot over a medium high heat and add the oil.
Add in the onion and garlic and fry for five minutes until softened.
Add in the curry paste and stir fry for a further minute.
Add in the coconut milk, stock and squash and bring to the boil.
Reduce the heat and simmer for 15 minutes until the squash is tender when pierced with a fork.
Mix through the leftover turkey and the the curry is ready to serve.
Serve straight away with some warm rice.
