The curry keeps well for a couple of days in the fridge and can be reheated in the microwave. Place the oil, onion, carrots, potatoes, turkey, and dried herbs in a large, deep non-stick skillet or ...

Stir regularly while you peel, chop and add the onion, wash, quarter add the new potatoes, and tear in the leftover turkey ... the roasted squash between warm bowls, spoon over the curry and ...

Making a vegetable curry from scratch ... To make the roast vegetables, preheat the oven to 220C/200C Fan/Gas 7. Tip the aubergines and potatoes into a large roasting tin, drizzle over 2 ...

2 cups low-sodium mushroom broth (Pacific brand, available at Whole Foods) 2 packs instant roasted turkey gravy (Simply ... Toss the sweet potatoes with the spaetzle, and place on a large serving ...