Leftover Christmas Turkey Curry

• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 clove of garlic chopped
• 2 cm cube of fresh ginger chopped
• 1 stick celery, sliced
• 1 small red pepper

• 2 chopped mushrooms 
• 700g cooked turkey breast
• 15ml ground coriander
• 10ml ground cumin
• 10ml ground cinnamon
• 2.5ml ground turmeric
• 2.5ml ground chilli
• 400g tin chopped tomatoes 
• 1 chicken stock cube
• 2 tbsp double cream (optional)

1. Heat oil in a large pan, add onion, celery, garlic, ginger, pepper and onion.
2. Stir and soften for 4-5 minutes.
3. Stir in the spices.
4. Crumble in the stock cube, add the chopped tomatoes and mushrooms and cook for approximately 20 minutes, add more water if consistency is too thick. 
5. Add the turkey and heat until piping hot. Just before serving stir in the cream of using. 
   

Carrot & apple loaf

1 large egg

1/2 cup light brown sugar

1/3 cup melted coconut oil

1/4 cup granulated sugar

1/4 cup cup Greek yoghurt

2 teaspoons vanilla extract

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1 cup all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon baking soda

pinch salt, optional and to taste

1 large grated carrots

1 grated apple

• Preheat oven to 180 c. Grease and line a 2lb loaf tim
• In a large bowl, add the the first eight ingredients, and whisk to combine.
• Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
• Add the carrots, apples, and fold gently to combine.
• Turn batter out into the prepared pan, smoothing the top lightly with a spatula.
• Bake for about 45 minutes or until the top is golden, the centre is set, and a skewer inserted in the centre comes out clean, or with a few moist crumbs, but no batter