Leftover Turkey Curry Recipe
A delicious and comforting leftover turkey curry combining tender cooked turkey with a rich coconut milk and spinach sauce, infused with a fragrant blend of spices. This easy stovetop recipe is perfect for transforming leftovers into a flavorful meal served with rice and naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
Ingredients
Scale
Meat
- 500 g cooked turkey, or chicken
Vegetables and Aromatics
- 1 large white onion, finely sliced
- 2 tsp frozen chopped garlic
- 2 tsp frozen chopped ginger
- 2 tsp frozen chopped chilli
- 165 g frozen spinach
Spices and Seasonings
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp sea salt
Other
- 1 tbsp vegetable or coconut oil
- 2 tbsp tomato puree
- 1 x 400ml tin of full fat coconut milk
- 1 tbsp mango chutney (optional)
- 3–4 tbsp natural yoghurt, or dairy free alternative
Instructions
- Prepare Turkey: Roughly chop the cooked turkey or chicken into bite-sized pieces and set aside for later use.
- Cook Onions: Heat 1 tbsp of vegetable or coconut oil in a large lidded non-stick pan over medium heat. Add the finely sliced onion and fry for 5-7 minutes until the onions turn golden and translucent.
- Add Aromatics and Spices: Stir in 2 tsp each of frozen chopped garlic, ginger, and chilli, frying for an additional 2-3 minutes while stirring frequently. Then add 2 tbsp tomato puree and the prepared spice mix (1 tsp turmeric, 1 tsp ground coriander, 2 tsp curry powder, 1/2 tsp garam masala, and 1/2 tsp sea salt). Cook for another minute to form a thick, fragrant paste.
- Add Coconut Milk and Simmer: Pour in the 400ml tin of full-fat coconut milk and bring the mixture to a boil, stirring well to combine. Reduce the heat and let it simmer gently for 4-5 minutes to allow the flavors to develop.
- Add Spinach and Chutney: Stir in 165 g frozen spinach and simmer for 5-10 minutes until completely defrosted and well integrated into the sauce. If you like, add 1 tbsp mango chutney for a hint of sweetness and stir to combine.
- Combine Turkey and Yoghurt: Add the chopped turkey to the sauce, stirring well to coat the meat. Then mix in 3-4 tbsp natural yoghurt or a dairy-free alternative and continue to heat for another 4-5 minutes until the turkey is heated through.
- Serve: Serve the curry hot with steamed rice, extra yoghurt on the side, freshly chopped coriander, and gluten-free naan breads for a complete meal.
Notes
- You can substitute turkey with leftover cooked chicken if preferred.
- Adjust the amount of chilli to suit your heat preference.
- The mango chutney is optional but adds a nice sweet contrast to the spices.
- Use dairy-free yoghurt to make this recipe suitable for lactose intolerance or vegan adaptations if using plant-based meat.
- Serve with gluten-free naan or rice for a gluten-free meal.
Keywords: leftover turkey curry, turkey curry recipe, coconut milk curry, spinach curry, easy stovetop curry, Indian curry recipe, gluten free curry, leftover chicken recipe
Find it online: https://todayquickmeals.com/leftover-turkey-curry-recipe/
