A great way to use up leftover turkey, transform it into a delicious curry that's packed full of flavour. The warming spices make this dish really comforting, exactly what you need during the cold winter months.
For the curry, combine the cumin, mustard, coriander and fennel seeds, fenugreek, chilli flakes, turmeric and oil in a large pan. Gently fry over low-medium heat until fragrant.
Remove from the heat and tip the spice mixture into a mortar or spice grinder; grind to a rough paste. Set aside.
Add a little more oil to the pan. Cook the onions, garlic and ginger over medium heat for 2-3 minutes, then add the spice paste and tomatoes. Give everything a good stir and leave to cook for 2-3 minutes.
Pour in the gravy and 200ml (½pt) water; bring to a simmer. Add the turkey and curry leaves, reduce the heat and leave to simmer gently for 30 minutes.
Meanwhile, prepare the rice. Put the rice in a separate saucepan along with the star anise and cinnamon stick. Cover with 600ml (1pt) of salted cold water. Cook gently over a low heat, until the liquid has been completely absorbed.
For the raita, combine the yogurt, mango and garam masala in a bowl. Stir in most of the coriander and season well.
Divide the rice and curry between plates. Serve with the remaining coriander, tomatoes and a few dollops of mango raita.
Recipe taken from the SORTED Food recipe collection.