Heat 1 tablespoon Olive oil in a large pan. Cook 1 Onion, 1 Red bell pepper, 1 Courgette (zucchini) and 6 Mushrooms for 3-4 minutes.
Add the 3 Garlic clove and 2 tablespoon Curry powder. Stir and cook for a further 2 minutes.
Add 300 g Leftover turkey, 400 g Chopped tomatoes, 200 ml Light coconut milk and 2 tablespoon Mango chutney. Stir and simmer for 7 minutes.
Add 100 g Spinach and continue cooking until it has wilted.
Serve over rice.
Notes
You don't have to wait until you have leftovers to make this. Simply fry some chunks of chicken or turkey breast first, and then follow the rest of the instructions for this recipe.
Add some extra flavour with a couple of tablespoons of mango chutney. This is optional though.
You can use any cooked vegetables you have leftover in this recipe, or cook some fresh. We added some spinach in at the end, however you could use kale.
You can leave the coconut milk out of this recipe (however replace it with a little stock) or use cream instead.
You can bulk this turkey curry out by chopping up leftover roast vegetables too.
Add some extra sweetness with a handful of raisins.
If you want to bulk out this turkey curry a little, then add some cooked lentils.