Pumpkin and Turkey Curry

First I would like to say that I hope you had a lovely Christmas and enjoyed all that lovely food put before you!! After all, it is a time of feasting and merriment!! I've been searching for recipes these days and of course the majority of them are about Christmas dinner leftovers. In the past the most we did with our leftover turkey is sandwiches and pickle, now, I have found so many delicious ideas that I feel like cooking a small turkey just to try some of these beautiful dishes!! I finally choose this one, first because it does sound delicious, but like they say, first we eat with our eyes, and this one just jumped at me just by looking at those beautiful rich colours!! I hope you enjoy this!!

Ingredients

450g Pumpkin, peeled, and cut into 2cm cubes
2 tbsp sunflower oil
1 onion, thinly sliced
3 garlic cloves, crushed
Large chillies, deseeded and finely chopped and 1 deseeded and finely sliced, to garnish
11/2 tbls Thai fish sauce
1 tbls light soy sauce
1 tsp sugar
100g green beans, trimmed
350g cooked turkey, cut into long strips
Juice of one lime, plus lime wedges to serve
2 tbls Coriander, chopped

Method

Heat the oven to 200c, 180 fan, gas 6. Place the pumpkin in a roasting tin, add half the oil, coat well and roast for 15 minutes. Meanwhile, heat the remaining oil in a large casserole an soften the onion for 5 minutes. Add the garlic and chilli and cook for another minute. Now add the curry paste, increase the heat and fry for a further minute. Pour in coconut milk, stirring well, then add the stock, fish sauce, soy sauce, and sugar. Simmer for 10 minutes. 

Add the green beans, turkey and roasted pumpkin, cover and simmer for 10 minutes until the turkey is piping hot and the beans are tender. Add the lime juice and three-quarters of the coriander and stir well.
To serve, scatter with chilli and coriander. Serve with rice and lime wedges on the side.

Androulla xx