Quick, Simple and Delicious Leftover Turkey Curry
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Unrated
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 -6
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Course
Main Course, Lunch, Others
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Cuisine
gluten-free
Quick, Simple and Delicious Leftover Turkey Curry
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 1 tablespoon neutral oil
- 1 tablespoon butter unsalted
- 1 onion peeled and finely chopped (about 1 1/2 cups, large
- 4 garlic peeled and finely chopped, cloves
- 1 inch fresh ginger peeled and grated, knob of
- 2 tablespoons curry powder I like Sun Brand Madras, your favorite
- 1 cup chicken stock or turkey stock
- 1 cup heavy cream
- 1 tablespoon honey
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice or lime juice
- 1/2 cup peas defrosted, frozen
- 4 - 5 cups turkey roughly chopped, or chicken, roast
- 1 - 2 cups Roasted Vegetables brussels sprouts, potatoes, squash, leftover, any
- 1/2 cup almonds toasted, flaked
- cilantro chopped, fresh
Instructions
- Heat the oil and butter in a large dutch oven or large skillet on medium heat. Add the onions and cook for 2-3 minutes, then add the garlic, ginger, and curry powder. Cook over a medium heat until the onion is very soft, being careful not to burn the curry.
- Add the stock and the cream and bring to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 5 - 7 minutes, until the sauce is slightly reduced. Stir in the yogurt and the lemon juice. Add the peas, the roasted vegetables and the cooked turkey, fold in and simmer to heat through. Sprinkle with almonds and cilantro and serve immediately.
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