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Boxing Day Stir Fry

A delicious quick, simple stir-fry, perfect for a lazy Boxing Day dinner. Made using Christmas leftovers, this dish is sure to get you through the holiday recovery!

1 out of 3 Difficulty
2 out of 3 spice levels Medium
15 mins Preparation

Ingredients

Serves 2 people

  • 2 tbsp coconut oil
  • 200g leftover cooked Brussels sprouts, halved
  • 400g leftover roast turkey, shredded
  • 1/2 tsp turmeric
  • 2 tsp fresh ginger, chopped
  • 1 garlic clove, crushed
  • 1 tsp mustard seeds
  • 1 x Patak’s Korma Paste Pot
  • 100ml water
  • Juice of 1/2 a lemon
  • 10 curry leaves
  • 2 spring onions, chopped
  • Salt and black pepper
  • 2 tbsp fresh coriander, chopped

To serve:

  • Basmati rice
  • 1 pomegranate, seeds removed
  • Fresh coriander, chopped

Method

  1. Heat the coconut oil in a wok over a medium-high heat. Add the Brussels sprouts, turkey and turmeric and stir-fry for 3-4 minutes. Add the fresh ginger, garlic, mustard seeds Patak’s Korma Paste Pot and cook for 1-2 minutes.
  2. Then add the water and lemon juice, stirring to combine with the curry paste.
  3. Allow to bubble for 2-3 minutes. Add the curry leaves and spring onions and season to taste. Stir to combine everything together well.
  4. Drain the rice well, then divide between serving bowls.
  5. Spoon the korma stir-fry over basmati rice. Top with the pomegranate seeds and scatter with fresh coriander to serve.

  • Serves 2 people

    • 2 tbsp coconut oil
    • 200g leftover cooked Brussels sprouts, halved
    • 400g leftover roast turkey, shredded
    • 1/2 tsp turmeric
    • 2 tsp fresh ginger, chopped
    • 1 garlic clove, crushed
    • 1 tsp mustard seeds
    • 1 x Patak’s Korma Paste Pot
    • 100ml water
    • Juice of 1/2 a lemon
    • 10 curry leaves
    • 2 spring onions, chopped
    • Salt and black pepper
    • 2 tbsp fresh coriander, chopped

    To serve:

    • Basmati rice
    • 1 pomegranate, seeds removed
    • Fresh coriander, chopped
    1. Heat the coconut oil in a wok over a medium-high heat. Add the Brussels sprouts, turkey and turmeric and stir-fry for 3-4 minutes. Add the fresh ginger, garlic, mustard seeds Patak’s Korma Paste Pot and cook for 1-2 minutes.
    2. Then add the water and lemon juice, stirring to combine with the curry paste.
    3. Allow to bubble for 2-3 minutes. Add the curry leaves and spring onions and season to taste. Stir to combine everything together well.
    4. Drain the rice well, then divide between serving bowls.
    5. Spoon the korma stir-fry over basmati rice. Top with the pomegranate seeds and scatter with fresh coriander to serve.