main courses | serves 6

1. Heat the olive oil in a large saucepan over a medium heat, then add the onion, carrot, garlic, ginger and dried chilli. Pop on the lid and cook, stirring occasionally, until all the vegetables are soft, cooked through and lightly golden. Stir in the butternut squash, tomato purée, curry paste and shredded turkey, making sure everything is well coated, then add the chopped tomatoes and season with salt and pepper. Pour in the hot stock and bring to the boil, then reduce to a simmer and cook for 15 minutes. Now add the basmati rice and simmer for a further 10 minutes, until the rice is cooked. Season to taste, serve in big bowls and garnish with the coriander.