Ingredients

1.35kg mixed root vegetables such as potatoes or carrots, cut into small chunks

2 onions, peeled and finely chopped

Use up what you have. Shallots and spring onions work well here.

2 cloves garlic, peeled and chopped finely

3 tbsp sunflower oil

1½ tbsp garam masala

½ tbsp dried chilli flakes or chilli powder

200ml turkey or chicken stock

400g tin chopped tomatoes

Add in any fresh tomatoes that need using up.

200g tin chickpeas, drained

75g dried apricots, halved

2 x 400ml cans of coconut milk

500g cooked turkey meat

4 tbsp yoghurt

2 handfuls fresh coriander leaves

Recipe

1. Heat a large sauce pan and add the oil, onions and cook, stirring until just browned about 10 minutes. Add the other vegetables and cook over the heat until lightly coloured, about 5 minutes.

2. Add the garlic, garam masala, chilli powder and cook for a further 1 minute.

3. Pour in the stock, coconut milk, chopped tomatoes, chick peas, apricots and bring up to the boil, then turn the heat down, cover and simmer until the vegetables are almost cooked about 40 minutes.

4. Add the cooked turkey meat and cook for a further 5 minutes or until the turkey is piping hot.

5. Turn the heat off, and just before serving add the yoghurt and coriander, serve with plain boiled basmati rice, mango chutney or poppadoms.

6. To freeze ahead: Complete the recipe up to the end of step 3. Cool, put into a freezer proof container, label and freeze for up to 3 months. To use: Thaw overnight in the fridge. Put into a large saucepan, add the turkey and bring back to the boil, complete step 4.