A warming turkey curry made for pre-cooked Christmas leftovers. It's gluten free, dairy free and low FODMAP.
Servings 2
Ingredients
2 tbsp coconut oil
2 tbsp gluten free plain flour
400ml gluten free chicken stockfor low FODMAP ensure your stock contains no onion or garlic powder
A dash of gluten free soy sauce
2 heaped tsp of mild curry powderI make my own to ensure low FODMAP, recipe linked above. Otherwise regular curry powder is fine.
1/2 tsp ground ginger
1/2 tsp chilli flakes
pinch of ground cumin
300g leftover turkeyor as much as your have spare
leftover veggiesif low FODMAP ensure the portion sizes are suitable
fresh chiveschopped on top to garnish
Instructions
In your wok, heat your coconut oil on a low heat. Once melted, add your gf flour, curry powder, cumin, chilli flakes and ginger to the wok. Mix it around in the oil for about 30 seconds or so.
Pour in your stock and add a dash of soy sauce. Mix thoroughly for a few minutes. You should see the sauce start to thicken, become smooth and consistent.
Add your leftover turkey (pre-cooked) and stir in, followed by any leftover veggies (also pre-cooked).
Allow to cook until everything is nice and hot (should only take a few minutes)
Serve on top of a bed of sticky jasmine rice and sprinkle some fresh chives on top.