Leftover turkey curry

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• 2 large onion squash (1.2kg)
• olive oil
• 150 g shelled unsalted peanuts
• 4 fresh bay leaves
• 1 large onion
• 500 g baby new potatoes
• 350 g turkey
• 2 x 400g tins of light coconut milk
• 4 tablespoons palm sugar
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 350 g silken tofu
• 400 g sugar snap peas
• 1 heaped teaspoon fennel seeds
• 1 heaped teaspoon coriander seeds
• 1 heaped teaspoon cardamom pods
• 1 heaped teaspoon whole cloves
• 1 heaped teaspoon black peppercorns
• 1 heaped teaspoon dried chilli flakes
• 1 heaped teaspoon turmeric
• 1 heaped teaspoon ground cinnamon
• 6 cloves of garlic
• 1 thumb-sized piece of ginger
• 1 red onion
• 2 sticks of lemongrass
• ½ a bunch of fresh coriander (15g)
• 1 lime
• vegetable oil