Easy Leftover Turkey Curry
The perfect way to use up your Thanksgiving or Christmas turkey leftovers. This is a mild turkey curry with lots of aromatic spices, but not containing too much chilli heat, which means its ideal for everyone.
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Servings: 4
Calories: 486kcal
Equipment
- chopping board
- Sharp knife
- Measuring jug
- measuring spoons
- Large frying pan
Ingredients
Curry Paste
- 1 onion
- 4 cloves garlic
- 5 cm root ginger
- 1 red chilli
Turkey Curry
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon ground turmeric
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon garam masala
- 2.5 cm cinnamon stick
- 400 g can plum tomatoes
- 1 tablespoon tomato puree
- 50 ml water
- 1 red pepper (deseeded and sliced)
- 600 g leftover turkey (use breast and leg meat, cut into bite-sized chunks)
- 100 g double cream
- 1 handful fresh coriander leaf (chopped, to garnish)
Instructions
- Place the ingredients for the curry paste into a small food processor or blender. Add a splash of water and blend until well broken down but still with a rough consistency.
- Add the oil to a large frying pan and place over medium heat. Now add the curry paste and saute for 10 minutes, to soften, but not brown the paste.
- Next the salt, ground spices and cinnamon stick to the paste, stir well to combine and cook for 2 minutes until the spices release their aroma. Continue to stir to stop the spices from burning.
- Add the tomatoes and tomato puree to the pan, then add the water to the tomato can, swill it around to ensure you get all the tomato juice from the can. Pour into the curry.
- Now add the chopped pepper, and cook the curry for 10 minutes, stirring from time to time to stop the curry from sticking.
- Add the cooked turkey meat to the pan, stir through the curry sauce, and cook for 5 minutes.
- Next add the cream to the pan, stir and cook for 1 minute to warm through.
- Garnish the curry with freshly chopped coriander and serve with rice, chapatis, or naan breads.
Notes
- Use any mix of leftover roast turkey, the leg and breast meat will work equally well in this curry recipe.
- If you prefer to use fresh turkey, just add it after the dry spices and sauté for 5 minutes before continuing with the recipe.
- I always have an abundance of double cream in the fridge over the festive holidays so I use that to finish the curry sauce. However, you could also swap this for coconut milk.
- This recipe would work equally well with other leftover meats like beef, lamb, pork or chicken.
Nutrition Facts
Easy Leftover Turkey Curry
Amount Per Serving
Calories 486
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g63%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Cholesterol 192mg64%
Sodium 902mg39%
Potassium 785mg22%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 6g7%
Protein 46g92%
Vitamin A 1925IU39%
Vitamin C 68mg82%
Calcium 99mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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