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Turkey Curry Recipe: The Best Way to Use Up Leftover Turkey

Turkey Curry

A fragrant, creamy curry made with leftover roast turkey, tomatoes, ginger, garlic and warm spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp vegetable oil
  • 2 onions finely chopped
  • 3 garlic cloves crushed
  • 2 tbsp fresh ginger finely grated
  • 3 tbsp medium curry powder
  • 400 g tin chopped tomatoes
  • 300 ml chicken or turkey stock
  • 1 tbsp mango chutney
  • 150 ml coconut milk
  • 500 g cooked turkey cut into bite-sized pieces
  • 100 g frozen peas
  • 2 tbsp fresh coriander chopped

Method
 

  1. Heat the oil in a large pan and cook the onions over a medium heat for about 10 minutes until soft and golden.
  2. Add the garlic and ginger and cook for 1 minute, then stir in the curry powder and cook for another minute.
  3. Pour in the tomatoes and stock, add the chutney and simmer for 15 minutes until the sauce thickens.
  4. Stir in the coconut milk and turkey and heat gently for 10 minutes, until the turkey is steaming hot all the way through.
  5. Add the peas and simmer for 2 minutes. Season to taste and stir in the coriander. Serve with rice or naan.