• 2 tbsp olive oil
  • 1 onion, finely sliced
  • 3 cm piece of fresh ginger, peeled and grated
  • 2 cloves of garlic, finely sliced
  • 2 green finger chillies, finely chopped
  • 1 tsp turmeric
  • 325 g butternut squash, diced into 2cm chunks
  • 2 tbsp tamarind paste
  • 1 tbsp soy sauce
  • 1 tin reduced-fat coconut milk
  • 200 ml chicken stock, made with half a stock cube
  • 3 kaffir lime leaves
  • 120 g green beans
  • 250 g cooked turkey, dark and light meat
  • 1 tbsp Taste the Difference caramelised onion chutney
  • ½ lime, juiced
  • 130 g spinach

To serve

  • 240 g basmati rice
  • 1 tbsp fresh coriander


  1. 1

    Heat the olive oil in large heavy-based frying pan, and fry the onion over a gentle heat for 6-8 minutes until very soft and golden.

  2. 2

    Add the ginger, garlic and chillies and fry for another couple of minutes. Add the turmeric and cook for a further minute before adding the squash. Fry for a couple of minutes, stirring well and then add the tamarind paste, soy sauce, coconut milk, stock and kaffir lime leaves. Bring to a simmer, cover and leave to cook for 25 minutes, until the squash is starting to become tender.

  3. 3

    Add the green beans and leftover turkey and continue to cook, covered, for another 10 minutes or until all of the vegetables are tender. Stir through the chutney, a bit of the lime juice and spinach leaves and leave until the spinach wilts.

  4. 4

    Meanwhile cook the rice, according to the packet instructions. Serve the curry with the rice. Scatter over the coriander and a the rest of the lime.

Nutritional Details

Each serving provides
  • Energy 1834kj 438kcal 22%
  • Fat 8.7g 12%
  • Saturates 1.6g 8%
  • Sugars 11.3g 13%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 502kj/120kcal

Each serving provides

62.6g carbohydrate 2.1g fibre 26.4g protein

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