Heat the olive oil in large heavy-based frying pan, and fry the onion over a gentle heat for 6-8 minutes until very soft and golden.
Add the ginger, garlic and chillies and fry for another couple of minutes. Add the turmeric and cook for a further minute before adding the squash. Fry for a couple of minutes, stirring well and then add the tamarind paste, soy sauce, coconut milk, stock and kaffir lime leaves. Bring to a simmer, cover and leave to cook for 25 minutes, until the squash is starting to become tender.
Add the green beans and leftover turkey and continue to cook, covered, for another 10 minutes or until all of the vegetables are tender. Stir through the chutney, a bit of the lime juice and spinach leaves and leave until the spinach wilts.
Meanwhile cook the rice, according to the packet instructions. Serve the curry with the rice. Scatter over the coriander and a the rest of the lime.