Leftover Turkey Curry Recipe
Leftover Turkey Curry is a flavorful and comforting dish that transforms cooked turkey into a rich, aromatic meal. Warm spices, coconut milk, and tomatoes combine to create a creamy curry sauce that brings new life to holiday leftovers.
Equipment
- Large skillet or sauté pan
- Medium saucepan for rice if serving
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Garlic press optional
- Ladle for serving
Ingredients
- 2 cups cooked turkey shredded or diced
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp chili powder optional for heat
- 1 cup canned diced tomatoes
- 1 cup coconut milk
- ½ cup chicken or turkey broth
- 1 tbsp tomato paste
- Salt and black pepper to taste
- 1 cup frozen peas
- 2 tbsp fresh cilantro chopped
- Juice of ½ lime
Optional for serving:
- 2 cups cooked basmati rice
- Naan bread
- Extra cilantro and lime wedges
Instructions
- Prepare the Ingredients: Shred or dice the leftover cooked turkey. Chop the onion, mince the garlic, and grate the ginger.Heat the Oil: In a large skillet or sauté pan, heat the vegetable oil over medium heat.
- Cook the Aromatics: Add the chopped onion and sauté for 3–4 minutes until softened and translucent.Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.Bloom the Spices: Add the curry powder, cumin, turmeric, and chili powder. Stir continuously for 30 seconds to release their aroma.
- Build the Sauce: Stir in the tomato paste, diced tomatoes, coconut milk, and broth. Mix well and bring the mixture to a gentle simmer.Add the Turkey: Stir in the cooked turkey pieces and allow them to heat through in the sauce.Simmer the Curry: Reduce heat to medium-low and simmer for 10–12 minutes, allowing the flavors to combine and the sauce to thicken slightly.
- Add Peas and Season: Stir in the frozen peas and cook for another 2–3 minutes. Season with salt and black pepper to taste.Finish the Dish: Add lime juice and fresh cilantro. Stir gently.Serve: Spoon the curry over steamed basmati rice or serve with warm naan bread.
Video
Notes
| Nutrient | Amount |
|---|---|
| Serving Size | ~350 g |
| Calories | 420 kcal |
| Carbohydrates | 18 g |
| Protein | 32 g |
| Fat | 24 g |
| Saturated Fat | 12 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 7 g |
| Trans Fat | 0 g |
| Cholesterol | 75 mg |
| Sodium | 620 mg |
| Potassium | 720 mg |
| Fiber | 4 g |
| Sugar | 6 g |
| Vitamin A | 900 IU |
| Vitamin C | 18 mg |
| Calcium | 80 mg |
| Iron | 3 mg |
Cooking Tips
- Adjust the Heat: Add more chili powder or a diced chili if you prefer a spicier curry.
- Creamier Curry: Stir in a tablespoon of yogurt or extra coconut milk at the end.
- Add Vegetables: Bell peppers, spinach, or carrots work great in this curry.
- Thicker Sauce: Let the curry simmer uncovered for a few extra minutes.
- Leftover Storage: Store in an airtight container in the refrigerator for up to 3 days.