We’ve all got a really busy week this week so our meal plan is going to have be a bit flexible.
Monday – I made a curry yesterday using leftover turkey and sweet potato from our pretend thanksgiving meal to reheat for tea tonight. Curries are always better the next day I think so I’m really looking forward to it with a bit of rice and some naan bread.
Tuesday – Play date night with some friends from Bethan’s class, we take it in turns to have tea round each other’s houses so I’m off the hook for tea tonight.
Wednesday – I think we’ll have toad in the hole with roasties and veg as I have a packet of sausages in the freezer that I bought cheap from the reduced section in Tescos last week.
Thursday – A simple chicken and brocolli pasta bake – I say simple even though I have no idea how to make this because it can’t bee too difficult, can it?
Friday – School discos are tonight so I’ll be backwards and forwards to the school like a yo-yo until half six. Then we’re all going straight round a friends for a pizza and poker night.
Saturday – I’m out tonight on our Christmas night out so tea for the kids will be something simple like fish fingers, chips and beans.
Sunday – Christmas tree putting up day but before we do that we’re planning to go ice skating and then to the local garden centre which is brilliant at Christmas. I’m going to make a chilli in the slow cooker so we can just have it when we’re ready for it and I don’t have to mess about too much when we’re having our first proper festive day of the year.
Turkey and sweet potato curry
Turkey leftovers – whatever you have
A splash of oil
2 red onions chopped
2 cloves garlic (or the equivalent in dried garlic granules)
4 tablespoons of curry powder – more or less according to taste
200ml coconut milk
200ml chicken stock
1 tin chopped tomatoes
2 sweet potatoes peeled and cubed
- Lightly fry the chopped onions in the oil for a couple of minutes.
- Add everything else to the pan, except for the sweet potato and give it a good stir.
- Simmer gently for ten to fifteen minutes and then add the sweet potato cubes to the pan.
- Continue to simmer gently until the curry thickens and starts to smell delicious – usually around another twenty minutes or so. You do need to stir it regularly though or it starts to stick to the bottom of the pan.
- Serve with rice and naan bread.
I like to make curries the day before and reheat them the following day as they always seem to taste nicer this way but you can eat it on the day you make it and it’s still delicious.
We’ve been working with Lean on Turkey a lot this year trying to incorporate turkey into a meal plans as a cheaper and healthy option and this is probably my favourite turkey meal yet. Great for your Christmas leftovers…. For more fresh turkey recipes, including some great Slimming World ideas, visit www.leanonturkey.co.uk.
This post is in association with Lean on Turkey