Jamie Oliver’s ‘delicious’ leftover turkey curry recipe is easy-to-make

This comes from chef and is adapted from Jamie’s Comfort Food book.This dish is dairy-free and isn’t too tricky to make. Even better it only takes one hour and 20 minutes to make and serves eight people. Alongside the turkey curry is a homemade massaman curry paste and seasonal veg.According to the chef’s website, it reads: “This is an astonishingly beautiful, floral curry that you must try.

“I was taught to make it by a fantastic Thai cook, Khun Saiyuud Diwong, who runs an amazing cooking school in the largest slum in Bangkok – look her up, she’s an inspirational woman. “I’ve evolved her principles into this incredible turkey massaman that you’ll love, but you can easily swap out the meat for extra veg if you want to. It’s delicious made with leftover Christmas turkey.”

How to make Jamie Oliver’s leftover turkey curry recipe:

Ingredients:

Curry:

• Two large onion squash (1.2kg)
• Olive oil
• 150g shelled unsalted peanuts
• Four fresh bay leaves
• One large onion
• 500g baby new potatoes
• 350g higher-welfare leftover Christmas turkey
• Two x 400g tins of light coconut milk
• Four tablespoons of palm sugar
• Two tablespoons of fish sauce
• 350g silken tofu
• 400g sugar snap peas

Paste:

• One heaped teaspoon each of fennel seeds, coriander seeds, cardamom pods, whole cloves, black peppercorns, dried chilli flakes, turmeric, ground cinnamon
• Six cloves of garlic
• One thumb-sized piece of ginger
• One red onion
• Two sticks of lemongrass
• One lime
• Vegetable oil

Method:

First, preheat the oven to 180°C/350°F/gas 4. Carefully halve the squash, deseed and chop into 5cm boats (use butternut squash instead, if you prefer), then toss in a large roasting tray with one tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for one hour, or until beautifully golden and caramelised at the edges.Meanwhile, for the paste, put the fennel and coriander seeds, cardamom pods, cloves, peppercorns and chilli flakes into a dry pan and toast on medium heat until they just start to colour and smell amazing.Pour into a pestle and mortar, crush the cardamom pods and remove the seeds, adding them to the mortar and discarding the pods, then pound it all up until it’s very fine. Peel the garlic, ginger, onion and lemongrass, then roughly chop.Put it all into the dry pan for four minutes to soften slightly, moving regularly, then tip into a food processor.

Add the ground spice mixture, the turmeric, cinnamon, coriander stalks (reserving the leaves), lime zest and two tablespoons of vegetable oil. Blitz to a fine paste, pausing halfway to scrape down the sides if needed.

Toast the peanuts in a large dry casserole pan on medium heat for five minutes, tossing regularly, then add half the paste (freeze the rest for another day) along with one tablespoon of vegetable oil and the bay leaves. Stir regularly while you peel, chop and add the onion, wash, quarter add the new potatoes, and tear in the leftover turkey.

Pour in the coconut milk and one-and-a-half tins’ worth of water, add the palm sugar, tamarind paste and fish sauce, bring to a boil, then simmer for 25 to 30 minutes, or until the potatoes are cooked.Drain the tofu and cut into 2cm dice. Stir the sugar snap peas into the curry – they’ll only need two minutes – then sprinkle over the tofu. Squeeze in the lime juice, then taste the sauce and tweak with fish sauce for saltiness, and tamarind paste for sourness, and adjust the consistency with a little water, if required. Divide the roasted squash between warm bowls, spoon over the curry and sprinkle with the coriander leaves. Serve with rice, bread or noodles.