After the holidays, I always find myself with a mountain of leftover turkey. Instead of letting it go to waste, I whip up a delicious Leftover Turkey Curry that’s quick, easy, and packed with flavor. This recipe is perfect for those busy days when you want something comforting but don’t have much time to cook.
Why You’ll Love It
- Flavorful and Satisfying: This curry is rich and aromatic, thanks to spices like garam masala and ginger.
- Quick to Prepare: It takes just 25 minutes from start to finish, making it a great weeknight dinner option.
- Versatile: You can easily customize the ingredients based on what you have on hand.
Quick Facts
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Serving Size: Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 teaspoon chili flakes (adjust to taste)
- 3 cloves garlic, crushed
- 3 cm ginger, grated
- 3 teaspoons garam masala
- 2 teaspoons turmeric (optional)
- 500 g leftover cooked turkey, shredded or cubed
- 350 ml passata (or chopped tinned tomatoes)
- 200 ml coconut milk
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pan over medium heat. Add the onions and peppers. Cook for about 5 minutes until softened.
- Add Spices: Stir in the chili flakes, garlic, ginger, garam masala, and turmeric. Cook for another 2 minutes until fragrant.
- Incorporate Turkey: Add the shredded turkey, passata, coconut milk, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and let it simmer for about 10 minutes until the sauce thickens slightly and the turkey is heated through.
- Serve: Enjoy your curry with rice or naan bread for a complete meal!
Serving Suggestions
I love serving this curry with fluffy basmati rice or warm naan bread. You can also add a side of steamed vegetables or a fresh salad for some crunch.
Tips for Customization
- Vegetable Additions: Feel free to toss in any leftover vegetables you have—like peas or carrots—to make it even heartier.
- Spice Level: Adjust the chili flakes according to your preference for heat.
- Dairy-Free Option: Use almond milk instead of coconut milk if you prefer a lighter version.
Nutritional Info (per serving)
- Calories: Approximately 350 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 15 g
FAQs
Can I use chicken instead of turkey?
Absolutely! This recipe works well with any cooked poultry.
How long can I store leftovers?
You can store leftover curry in the fridge for up to three days. Just reheat before serving!
Can I freeze this dish?
Yes! This curry freezes well. Just make sure to store it in an airtight container. It can last up to three months in the freezer.Creating meals from leftovers doesn’t have to be boring or repetitive. This Leftover Turkey Curry is not only quick and easy but also transforms your holiday leftovers into something new and exciting! Enjoy your cooking!
