The Boxing Day buffet : Lightning-quick turkey curry

Serves 6-8

• 900 g-1 skinless cooked turkey meat
• 500g courgettes
• 250g mini plum
• 25g butter
• 2 tbsp rapeseed oil
• 0 tsp tikka paste
• 0 400 ml tin coconut milk
• 1 handful fresh coriander leaves

Step 1
Serve with a steaming mound of basmati rice.

Step 2
Cut the cooked turkey meat into smallish pieces.

Step 3
Top and tail the courgettes and slice across fairly thinly.

Step 4
Slice the tomatoes in half lengthways.

Step 5
Combine the butter and oil in a large, deep pan over a medium-to-high heat.

Step 6
When the butter has melted, add the sliced courgettes and tomatoes and stir around for 2-3 minutes, until the courgettes are beginning to soften, but haven’t lost their bite.

Step 7
Next, add the curry paste and the sliced turkey.

Step 8
Stir around over the heat for another minute or so.

Step 9
Lastly, pour in the coconut milk, stir and bring just up to bubbling.

Step 10
Remove from the heat, add salt, if needed, and more curry paste if you want a hotter curry.

Step 11
Before serving, roughly chop the coriander leaves and throw them into the curry.