The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked Turkey & Roasted Squash Curry
It's not a British Christmas without a fiery, festive curry! This one stars succulent, slow cooked British turkey. Simmered with ginger, garlic and spicy West Indian flavours. Plus, golden roast potatoes and squash for extra comfort and joy!
High protein
1/3 daily fibre
6 plants
Family classics
Serving size
Ingredients
- 4cm fresh ginger
- 2 onion
- 80g baby spinach
- 2 large potatoes
- 1 handful of fresh coriander
- 1 tbsp West Indian spice mix (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 40g creamed coconut
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tbsp tomato purée
- 1 large butternut squash
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 2 garlic clove
- 550g slow cooked turkey leg (turkey thigh, garlic powder, salt, parsley, modified maize starch, cracked black pepper.)
Nutritional Information
Calories: 537
Protein: 36g
Carbs: 57g
Fat: 19g
Slow-cooked Turkey & Roasted Squash Curry
It's not a British Christmas without a fiery, festive curry! This one stars succulent, slow cooked British turkey. Simmered with ginger, garlic and spicy West Indian flavours. Plus, golden roast potatoes and squash for extra comfort and joy!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 8
- Line a large baking tray with parchment paper
- Boil a half-full kettle
- Pull out a large frying pan, a grater, a peeler & a measuring jug
Roast the veg
- Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Cut the potatoes into 2cm cubes
- Place both onto the lined baking tray and toss 1 tbsp oil and a pinch of salt
- Roast for 25-30 mins, until soft and golden
Start the curry
- Thinly slice the onions
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onions and cook for 6-8 mins, stirring occasionally, until softened. Season with salt
- Meanwhile, finely chop or grate the garlic and ginger. Dissolve the creamed coconut and stock powder in the jug with 450ml hot water
Simmer simmer
- Once the onions have softened, add the garlic and ginger to the pan. Cook for 2 mins, then add the tomato puree, spice mix and curry powder
- Cook for 2 mins, then add the stock mixture. Bring to a boil, then simmer for 3-4 mins, until slightly reduced
Turkey time
- Add the turkey to the pan, along with all its juices
- Gently pull apart any larger pieces and simmer for 12 mins, until the sauce thickens. Add a splash of water if it gets too dry
Finish the curry & plate up
- Finely chop the coriander. Rinse the spinach
- Stir the spinach, half the coriander and the roasted veg into the curry
- Simmer for 1-2 mins, until the spinach is wilted. Season with salt and pepper
- Serve the curry garnished with the remaining coriander
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