Ingredients

3 teaspoons virgin olive oil
1.5oz butter (unsalted)
1 medium peeled and chopped onion
2 garlic cloves, peeled and squashed
1 small knob of fresh ginger, grated
1 chilli, chopped
2 tsp ground cumin
3 tsp ground turmeric
1 tsp chilli powder
2 tsp garam masala
1 tsp ground coriander
2 large potatoes, peeled and diced
1 butternut squash, peeled and diced
1pt chicken stock
6fl oz yoghurt
4fl oz double cream
3 tsp lemon juice
8 large handfuls turkey, cooked and diced

Method

1. Heat the oil and butter in a large non-stick pot.
2. Add the onions and cook gently for 2 minutes, then add the garlic, ginger, chilli, cumin, turmeric, garam masala and ground coriander. Cook until the onion is soft.
3. Add the potatoes and cook until the potato begins to stick to the bottom of the pan slightly.
4. Add the stock and bring to the boil. Season with salt and pepper.
5. Reduce the heat and simmer for 10 minutes, until the potatoes are tender.
6. Stir in the yoghurt and cream, then add the lemon juice.
7. Add the cooked turkey, fold in and simmer to heat through.
8. Garnish with fresh herbs and serve immediately.