December 13, 2013 - 14:08 GMT hellomagazine.com Christmas leftover recipes: Peanut butter turkey and coconut curry with coriander Ingredients 1 large onion, peeled and roughly chopped 2 cloves garlic, peeled 2 tbsp rapeseed oil 2tbsp balti paste 1tbsp tomato puree 1tsp cumin 2tbsp crunchy peanut butter 1 x 400g can chopped tomatoes 1 x 400g can coconut milk Juice of 1 lime 3 tbsp of fresh coriander 1 tbsp sultanas 200ml turkey stock 650g cooked Golden Turkey, cut into chunksMethod Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep sauté pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the balti paste, tomato puree and cumin and fry for a further minute. Stir in the peanut butter and fry on a low heat until the oil begins to separate and the sauce has darkened. Add the tomatoes, coconut milk, lime juice, 2 teaspoons of coriander, sultanas and stock and gently simmer for about twenty minutes. Add the cooked turkey and simmer for five minutes or until hot and heated through. Serve with rice, thick yoghurt and sprinkle with the remaining teaspoon of coriander.