Heat 1 tablespoon of olive oil in a frying pan or shallow casserole and gently cook the chopped onions, garlic, ginger, and coriander stalks for 5 minutes.
1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 teaspoon Fresh Ginger, 1 teaspoon Coriander Stalks
Stir in the curry paste and turmeric.
4 tablespoon Mild Curry Paste, 1 teaspoon Turmeric
Add the mushrooms and courgettes and fry for 5 minutes.
250 g Chestnut Mushrooms, 1 Courgette
Stir in the ground almonds, chicken stock, mango chutney, and season. Simmer on a low to medium heat for 15-20 minutes.
50 g Ground Almonds, 400 ml Chicken Stock, 2 tablespoon Mango Chutney, ½ teaspoon Salt, ¼ teaspoon Pepper
Add in the cooked turkey pieces, spinach, and double cream. Warm through for 5 minutes to allow the spinach to wilt.
60 ml Double Cream, 300 g Leftover Turkey, 75 g Baby Spinach
Serve with chopped coriander and rice.
2 tablespoon Coriander