1 red pepper

1 green pepper

550g of liftover turkey meat

220 of green beans

4 tomatoes

1 bunch of coriander

3 tbsp of olive oil

1 onion

5 tbsp of korma curry paste

3 tbsp of mango chutney

220 ml of chicken stock

400 ml of coconut milk

Heat the oil in a large frying pan. Add the onion and peppers, and cook for 4 minutes, until the onion is golden and peppers softened.

Stir in the turkey and curry paste, and cook, stirring, for a couple of minutes.

Add the beans, tomatoes, mango chutney, stock, and coconut milk, and simmer for 12 minutes. Stir through coriander and season before serving your turkey curry with rice and chapattis.