Turkey & coconut milk stew
- 400g roast turkey (meat only) – leftover
- 400g Roast potatoes – leftover
- 400ml Coconut milk – 69p
- 100ml stock
- White pepper
- 1 big leek – leftover
- 3 celery sticks – leftover
- 2 banana shallots or any onion
- 2 garlic cloves
- Vegetable oil
- Any bread to serve
Total spend: 69p
Pull the meat off the bone and set aside (feel free to keep the bones of your prefer).
Cut down the roast potatoes if necessary. I used whole roasted hasselback potatoes (with skin) and had to cut them by 4. So, it is up to you. Try not to cut them too small. As they might disintegrate in the stew. Leave them to one side.
Rinse then cut the celery and leek roughly about the same size in length. Peel and quarter the onions. Peel and press the garlic set all aside.
In a hot large pan, heat 3 tablespoons of vegetable oil, then fry in the onion and thyme until the onion starts to brown. Add the turkey, the cut celery sticks, garlic, white pepper, chili flakes and salt then stir fry for 2 minutes. This will allow the former roast turkey to absorb new flavours and the celery will start to soften.
Now add the stock, coconut milk, potatoes, stir and adjust seasoning before covering the pan to simmer the stew for about 10 minutes on high heat. Remember, both the turkey and the potatoes al already cooked… the more you leave the pan on heat, the more the potatoes will disintegrate…
Serve hot. And enjoy with some slice of bread to soak up all the juices.
The coconut milk is very flavoursome, but the starch from the potato does a good job making the sauce less watery… If you’ got some coconut cream, use it, it will be a treat!
PS: Over indulgence is not good for your diet… Make sure you eat some salad…. Tomorrow!