A quick and easy way to use up leftover roast turkey, spiced to perk up a jaded appetite. A simple week-night or post celebration curry that can be ready in half an hour. Keto friendly.
Chop and fry the onion gently, until it is transparent. Crush and add the garlic, and cook for a couple of minutes.
Add the spices and flour along with the roast turkey. Then turn the meat until it is coated. Fry for about two minutes, until the spices lose their 'rawness' and the taste of flour is cooked out.
Add a spoonful of stock, and stir to make a smooth paste. Then add the remainder of the stock slowly, stirring to keep it smooth. Then stir in the tomato puree until it is dissolved in the sauce. Season with salt and pepper.
Reduce the heat. Cover and simmer over a low heat for about a quarter of an hour. Serve the curry with basmati or patna rice (you can add fine-diced leftover vegetables to the rice) and leftover cranberry or redcurrant sauce on the side.