Love your leftovers with this healthy turkey curry from the experts at food tracking app Nutracheck – simply serve with cauliflower rice for a light evening meal!

Serves: 4  
Cooking time: 25mins
Cals per serving: 317 kcals

How to make Leftover Turkey Curry:

1. Heat the Frylight in a pan and cook the onion over a medium heat until soft.
2. Add in the curry paste, garlic and ginger and cook for a 2-3min, stirring regularly.
3. Add the turkey and cherry tomatoes and stir well to coat in the spices.
4. Next, add the chopped tomatoes and water to the pan, bring to the boil. Reduce the heat to low and simmer for 10min.
5. Meanwhile, put the cauliflower florets into a blender and whiz for a few seconds until it resembles rice sized pieces.
6. Place the chopped cauliflower in a microwavable bowl and cover with cling film, pierce and cook on high for around 5min.
7. Carefully pour the cauliflower rice onto a clean dry tea towel and pat dry to soak up the excess moisture – be carefully as it will be hot!
8. Serve the curry on a bed of cauliflower rice and garnish with the chopped coriander leaves.

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