Beetroot and turkey curry

With Christmas coming up, you’re probably going to end up with lots of turkey leftover (well, my family won’t with me in the house, but that’s another story!).

I roasted a 6kg turkey last weekend and have been having turkey for nearly every meal since then! I froze some cooked portions, and decided to slow-cook it with beetroot and curry spices for a nice meal on a rare evening I knew I was likely to be home from work at a relatively civilised hour. I used a spiced red pepper soup I’d made and frozen as the base for the curry sauce, and added a range of spices to suit my tastes. You could always just use a curry paste, however!

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The turkey was lovely and pulled apart really well – definitely give this a try if you’re trying to think of new ways to use up that turkey!

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