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.