This easy turkey curry transforms leftover turkey into a mouthwatering dinner with aromatic spices and fresh spinach. Ready in just 45 minutes, it's a quick and delicious meal that will have everyone coming back for seconds.
You'll also love my turkey stir fry, turkey tacos, and Thai red curry turkey meatballs.
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⭐️ Why this recipe works
- Versatile Use of Leftovers: This recipe is perfect for using up leftover turkey or cooked chicken, minimizing food waste while creating a delicious meal.
- Quick and Easy: With straightforward steps and a short cooking time, this turkey curry is ideal for busy weeknights.
- Flavourful and Aromatic: A blend of spices including curry powder, Garam Masala, and turmeric infuses the dish with rich, aromatic flavours.
- Customisable Heat Level: Adjust the spiciness by choosing mild or medium curry powder, catering to different taste preferences.
🧾 Ingredients overview
- Leftover turkey or cooked chicken: Provides the main protein for the dish.
- Olive oil: Used for sautéing the aromatics, adding a subtle flavour.
- Yellow onion: Adds sweetness and depth to the curry base.
- Garlic: Enhances the overall flavour with its aromatic qualities.
- Fresh ginger: Adds a zesty and slightly spicy note.
- Curry powder: The primary spice blend that defines the curry flavour.
- Garam Masala: A warming spice mix that adds complexity.
- Turmeric: Provides a vibrant colour and earthy flavour.
- Ground coriander: Adds a hint of citrusy sweetness.
- Chopped tomatoes: Forms the base of the curry sauce.
- Coconut milk: Adds creaminess and a slight sweetness.
- Fresh spinach: Boosts the nutritional value and adds colour.
- Fresh coriander: Adds freshness and a herbaceous note.
- Lime juice: Brightens the dish with a tangy finish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Leftover Turkey Curry recipe step-by-step
- Sauté Aromatics: Heat the olive oil in a medium saucepan or high-sided skillet over medium heat. Add the diced onion, minced garlic, and minced ginger. Cook until the onion is softened and fragrant, about 5 minutes.
- Add Spices: Add the curry powder, Garam Masala, turmeric, and ground coriander to the pan. Stir well to coat the onions in the spices, adding a tablespoon of water if needed to prevent sticking.
- Create Sauce Base: Pour in the chopped tomatoes and coconut milk, stirring to combine. Add the cooked turkey to the pan and simmer gently until the turkey is heated through, about 10 minutes. Taste and adjust seasoning as needed.
- Incorporate Spinach: Stir in the fresh spinach and cook until wilted, approximately 5 minutes.
- Finish with Freshness: Finally, mix in the chopped fresh coriander and squeeze in the lime juice. Stir well and serve hot.
📖 Variations
- Protein: Use cooked chicken, tofu, or chickpeas instead of turkey.
- Vegetables: Add bell peppers, peas, or potatoes for extra veggies.
- Spice Level: Adjust the heat by using hot curry powder or adding fresh chillies.
- Coconut Milk: Substitute with almond milk or Greek yogurt for a different creamy texture.
- Fresh Herbs: Replace coriander with parsley or basil for a different flavour.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Marinate Turkey: Marinate the turkey in some spices and yogurt for extra tenderness and flavour before adding to the curry.
- Balance Flavours: Add a touch of sugar or honey if the curry tastes too acidic from the tomatoes.
- Brighten Dish: A splash of vinegar or a bit more lime juice can brighten the flavours just before serving.
- Garnish Ideas: Garnish with toasted coconut flakes or chopped peanuts for added texture.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled turkey curry in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the curry in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw the curry overnight in the fridge if frozen, then warm it on the stovetop over medium heat, stirring occasionally, until heated through.
❓Recipe FAQ's
To reduce the fat content, use light coconut milk or replace it with a lower-fat alternative like almond milk or low-fat yogurt. Also, use minimal oil for sautéing.
Yes, you can add other vegetables like bell peppers, peas, carrots, or green beans. Add them when you add the tomatoes and coconut milk, and cook until tender.
Yes, you can cook this curry in a slow cooker. Sauté the onions, garlic, and ginger with the spices first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or until the flavors meld together.
Looking for other hearty curry recipes like this? Try these:
If you tried this Leftover Turkey Curry please let me know in the comments below, and please leave a star rating while you're there!
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The BEST Easy Leftover Turkey Curry
Ingredients
- 500 g (1 lb) leftover turkey, or cooked chicken breast
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 ¼ tablespoons curry powder, mild or medium
- 2 teaspoons Garam Masala
- ¼ teaspoon turmeric
- ¼ teaspoon ground coriander
- 400 g (14 oz) tin chopped tomatoes, or passata
- 400 ml (14 oz) tin coconut milk, light or regular
- 200 g (2 cups) fresh spinach
- ½ bunch fresh coriander, chopped
- Juice of 1 lime
Instructions
- Heat the olive oil in a medium saucepan or high-sided skillet over medium heat. Once hot, add the diced onion, minced garlic, and minced ginger. Cook until the onion is softened and fragrant, about 5 minutes.
- Add the curry powder, Garam Masala, turmeric, and ground coriander to the pan. Stir well to coat the onions in the spices, adding a tablespoon of water if needed to prevent sticking.
- Pour in the chopped tomatoes and coconut milk, stirring to combine. Add the cooked turkey to the pan and simmer gently until the turkey is heated through, about 10 minutes. Taste and adjust seasoning as needed.
- Stir in the fresh spinach and cook until wilted, approximately 5 minutes.
- Finally, mix in the chopped fresh coriander and squeeze in the lime juice. Stir well and serve hot.
Notes
- You can substitute cooked chicken breast for turkey if preferred.
- Use mild or medium curry powder according to your taste.
- If using mild curry powder, consider adding a pinch of red chilli flakes for extra heat.
- Passata can be used instead of chopped tomatoes for a smoother sauce.
- Light coconut milk is an alternative to regular coconut milk; however, it will require an additional 5 minutes of simmering uncovered to achieve the desired consistency.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Sam
This curry was amazing! Super easy and full of flavour. Loved it!
Deborah Rainford
Thanks so much, Sam! 🙂