About this recipe:A delicious mulligatawny soup made with turkey leftovers from Christmas, or use your roast chicken leftovers from Sunday lunch!
1 tablespoon vegetable oil
2 onions, chopped
2 medium potatoes, peeled and cubed
1 tablespoon minced root ginger
2 cloves garlic, minced
2 tablespoons curry powder
1/4 teaspoon cayenne pepper (or to taste)
750ml chicken stock
400ml light coconut milk
2 tomatoes, seeded and chopped
300g cooked turkey (or chicken)
2 handfuls torn spinach leaves
15g fresh coriander, chopped (optional)
salt and pepper to taste
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Method Prep:15min › Cook:30min › Ready in:45min
Heat oil. Cook onion and potatoes until onion is soft. Stir in ginger, garlic, curry powder and cayenne. Cook 1 minute. Add chicken stock and coconut milk. Cover and bring to the boil over high heat. Add tomatoes and turkey pieces. Return to the boil.
Reduce heat and simmer 15 to 20 minutes until potatoes are tender. Stir in spinach until wilted (about 30 seconds). Remove from heat and stir in coriander if using and salt and pepper to taste.