3.6 from 96 votes
Leftover Turkey Curry
Leftover Turkey Curry, a delicious meal ready in about 30 minutes. A quick and easy recipe that will help you use up leftover turkey that could otherwise go to waste. It's a mild curry that makes it perfect for a family dinner recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 249 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 3 cups leftover turkey, cubed
- 1 tin tomato passata (500 ml, 17 oz)
- 1 onion
- 1 teaspoon Ginger Puree
- 2 cloves of garlic
- 2 tablespoon Greek yogurt
- 2 tablespoon vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon Turmeric
- salt and pepper to taste
- fresh coriander (cilantro) to garnish
- 1 cup chicken stock (broth)
Instructions
- Peel the garlic and onion, and add them to a food processor together with the ginger puree, and blitz until finely chopped.
- Heat up the oil in a pan, and add the onion mixture.
- Fry until golden, then add the turmeric, garam masala and cumin, and give it a stir.
- Fry for 2 minutes so the spices can release their flavours, then pour in the tomato passata and chicken broth/stock.
- In go the cubed leftover turkey, and leave to cook with the lid on until the sauce is reduced and thickened.
- Add the yogurt and chopped coriander/parsley, season to taste with salt and pepper, and serve hot.
- Take off the heat, and serve hot with rice or flat bread.
Cup of Yum
Notes
- I used tomato passata, but fresh or canned chopped or plum tomatoes could be used instead too. Of course, the very essence of a curry sauce are the spices used. Earthy, hot, deep, and divinely aromatic, these spices give the dish an unmistakable Indian flavour.
- You can swap leftover turkey for leftover chicken, in case you had a rather large roast chicken that needs using up. To bring the heat of the spices down, yogurt always does the trick. Although you can also use cream or, for an even more exotic flavour, coconut milk.
- It's down to own preference though, for this recipe I only used Greek yogurt, its creaminess making the sauce even richer. This leftover turkey curry is such a delightful dish, ridiculously cheap, but tasty as only a good curry can be.
- Because I cooked this turkey curry for the whole family, I did not use any chilli, as my daughters won't like spice, but you can definitely add some red or green chilli, or chilli flakes or powder. Do give it a go!
Nutrition Information
Calories
249kcal
(12%)
Carbohydrates
7g
(2%)
Protein
33g
(66%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
200mg
(8%)
Potassium
401mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
51IU
(1%)
Vitamin C
3mg
(3%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 249
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 33g | 66% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 200mg | 8% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.