Easy Leftover Turkey Curry | LR Experimental | Umami

Ingredients

• 2 tsp Olive oil
• 2 Onions (Peeled and finely chopped)
• 4 Garlic cloves (Peeled and crushed)
• 1 tbsp Ginger puree (Or freshly grated ginger if you prefer)
• 150 g Curry paste (See notes)
• 500 g Butternut squash cubes (See notes)
• 1 x 400 g Tin chopped tomatoes
• 500 ml Hot vegetable stock (Made from a cube is fine)
• 100 g Dried red lentils (Rinsed)
• ½ tsp Sea salt
• 500 g Leftover cooked turkey (Cut into 3cm chunks)
• 4 tbsp Mango chutney
• 200 g Baby spinach