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leftover turkey curry close up in bowl

Leftover Turkey Curry Recipe

Karon Grieve
Super easy and tasty turkey curry made from turkey leftovers and store cupboard basics.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course savoury
Cuisine Indian
Servings 2 people
Calories 816 kcal

Ingredients
 

  • 1/2 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2 cloves garlic peeled and crushed
  • 1 onion diced
  • 2 tbsp cashew nuts unsalted
  • 2 tbsp coconut oil
  • 2 large tomatoes peeled and chopped
  • 400 g can of coconut milk
  • 2 cups of turkey leftovers
  • 1 cup of cauliflower florets
  • 1 cup of spinach leaves
  • 1 tbsp flaked toasted almonds to serve
Metric - US Customary

Instructions
 

  • Tip all the ground spices into a dry pan and gently toast for about 1 minute until they release all their wonderful aromas.
  • Put the spices in a mortar and pestle and grind in the garlic and the onions to make a rough paste.
  • Use the same dry pan to toast the cashew nuts for about 2 minutes till lightly golden.
  • Add the coconut oil to the same pan and stir the curry paste around in the oil with the cashew nuts for about 3 minutes.
  • Add the tomatoes, cauliflower florets, turkey leftovers and coconut milk and bring to the boil for 1 minute and then lower temperature and simmer with a lid for 20 minutes.
  • Add the spinach for the last 5 minutes of cooking.
  • Serve on a bed of rice with the toasted flaked almonds on top.

Notes

Use any vegetables like potatoes, carrots, parsnips etc instead of cauliflower if you don't have it.
If using frozen spinach defrost first then squeeze out as much water as you can before adding to your turkey curry

Nutrition

Calories: 816kcalCarbohydrates: 26gProtein: 32gFat: 70gSaturated Fat: 53gTrans Fat: 1gCholesterol: 72mgSodium: 185mgPotassium: 1451mgFiber: 6gSugar: 8gVitamin A: 2652IUVitamin C: 53mgCalcium: 142mgIron: 11mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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