Ingredients

• 1 tbsp olive oil
• 25g/1oz unsalted butter
• 1 large onion
• peeled and finely chopped
• 4 garlic cloves
• peeled and finely chopped
• 2.5cm/1in knob of fresh ginger
• peeled and grated
• 1 red chilli
• de-seeded and finely chopped
• 8 green cardamom pods
• slightly crushed
• 1 tsp ground cumin
• 1 tbsp ground turmeric
• ½ tsp chilli powder
• 1 tsp garam masala
• 1 tsp ground coriander seeds
• 2 large potatoes
• peeled and cut into cubes
• 1 butternut squash
• peeled
• seeds removed and cut into cubes
• 570ml/1pt chicken or turkey stock
• 125ml/4fl oz yoghurt
• 85ml/3fl oz double cream
• 1 tbsp lemon juice
• 6 large handfuls leftover turkey
• chopped
• 1 tbsp fresh coriander leaves
• chopped

Directions

• Heat the oil and butter in a large non-stick casserole pot.
• Add the onions and cook for 2-3 minutes
• then add the garlic
• ginger
• chilli
• cardamom
• cumin
• turmeric
• garam masala and ground coriander. Cook over a medium heat until the onion is soft
• being careful not to burn the spices.
• Add the potatoes and butternut squash and cook until the potato begins to stick to the bottom of the pan slightly.
• Add the stock and bring to the boil. Season
• to taste
• with salt and freshly ground black pepper. Reduce the heat and simmer for 10-15 minutes
• until the potatoes and butternut squash are tender.
• Stir in the yoghurt and cream
• then add the lemon juice. Add the cooked turkey
• fold in and simmer to heat through. Sprinkle with coriander leaves and serve immediately.