15 Minute Leftover Turkey Curry
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
12 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
306 kcal
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Course
Main Course, Lunch
15 Minute Leftover Turkey Curry
Description
This turkey curry starts by sautéing onion, red bell pepper, zucchini, and mushrooms in olive oil until slightly softened. Garlic and curry powder are then stirred in to release their aromas. Leftover shredded turkey joins the pan along with canned chopped tomatoes, light coconut milk, and mango chutney to create a rich sauce. The curry simmers briefly to meld flavors, and spinach is added at the end to wilt gently.
The resulting curry has a balanced texture from the tender turkey and cooked vegetables, with mild curry spice mingled with the sweetness of mango chutney and creaminess of coconut milk. The fresh spinach brightens the dish without overpowering it.
This curry serves well over steamed rice for a filling, quick meal ideal for using leftovers but easily made with freshly cooked turkey or chicken. Vegetables can be varied, and additional sweet or spicy ingredients like raisins or lentils can be added for extra heartiness.
The recipe suggests well that curry can be adjusted by omitting or substituting coconut milk with stock or cream, and that mango chutney adds sweetness but is not essential. Using leftover roast vegetables or adding cooked lentils can expand the dish to stretch servings.
Ingredients
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 1 red bell pepper diced
- 1 zucchini diced, aka courgette
- 6 mushrooms sliced
- 100 g spinach
- 300 g turkey shredded, leftover
- 3 garlic crushed, clove
- 2 tablespoon curry powder
- 400 g tomato canned, chopped
- 200 ml coconut milk light
- 2 tablespoon mango chutney
Instructions
- Heat 1 tablespoon Olive oil in a large pan. Cook 1 Onion, 1 Red bell pepper, 1 Courgette (zucchini) and 6 Mushrooms for 3-4 minutes.
- Add the 3 Garlic clove and 2 tablespoon Curry powder. Stir and cook for a further 2 minutes.
- Add 300 g Leftover turkey, 400 g Chopped tomatoes, 200 ml Light coconut milk and 2 tablespoon Mango chutney. Stir and simmer for 7 minutes.
- Add 100 g Spinach and continue cooking until it has wilted.
- Serve over rice.
Notes
- You can use freshly cooked chicken or turkey breast instead of leftovers if preferred.
- Mango chutney adds sweetness and flavor but can be omitted if desired.
- Any cooked or fresh vegetables can be used; spinach is added last to wilt gently but kale or other greens work.
- Coconut milk can be replaced with stock or cream for different richness levels.
- Including leftover roast vegetables or cooked lentils can bulk up the curry for more servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 306kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 288mg | 12% |
| Potassium | 897mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 3551IU | 71% |
| Vitamin C | 68mg | 76% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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