4 tbsp vegetable oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 tbsp tomato puree

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

¼ tsp chilli powder

¼ tsp garam masala

¼ tsp salt

500g roast turkey, chopped into 2cm pieces with as much of the bones and skin removed

1 tsp peeled and grated root ginger (optional)

1 tsp lemon juice

Coriander leaves for garnish

Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till onions lightly brown.

In a small bowl, mix the tomato puree with the remaining 1 tablespoon of oil, cumin, coriander, turmeric, chilli powder, garam masala and salt to form a thick paste. Add to the onion mixture and fry for half a minute.

Tip in the turkey pieces and mix thoroughly for a minute.

Add 400ml of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger, if using, followed by the lemon juice.

Use spare coriander leaves to garnish the curry and serve with plain basmati rice.