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Leftover turkey curry with spinach.

The BEST Easy Leftover Turkey Curry

Leftover turkey simmered in a rich tomato base with Indian-style curry spices mellowed out with creamy coconut milk. A healthy and easy 30-minute curry recipe for a relaxing boxing day.
5 from 2 votes
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Course: Easy Dinner
Cuisine: Indian- Inspired
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Author: Deborah Rainford

Ingredients

  • 500 g leftover turkey, or use cooked chicken breast *see notes
  • 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 *see notes
  • 2 teaspoons Garam Masala
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground coriander
  • 400 g tin chopped tomatoes, or use passata *see notes
  • 400 ml tin coconut milk, light or regular *see notes
  • 200 g fresh spinach
  • ½ bunch chopped fresh coriander
  • 1 lime, juice only

Instructions

  • Heat the olive oil in a medium saucepan or high-sided skillet. Once the oil is hot, it will shimmer, add the onion, garlic and ginger to the pan and cook over medium heat until the onions are softened and fragrant.
  • Add the curry powder, Garam Masala, turmeric, smoked paprika, and ground coriander to the pan and stir well to coat the onions in the spices. Add a tablespoon of water to the pan so that the onions don't stick.
  • Pour in the chopped tomatoes and coconut milk. Add in the cooked turkey and simmer gently until the turkey is hot. Taste and adjust the seasoning.
  • If you’re adding in spinach then simply stir the spinach into the hot curry and let it wilt. It will only take about 5 minutes to wilt.
  • Stir in the chopped coriander and squeeze of lime juice.

Notes

  1. You can use cooked chicken breast for this recipe instead of turkey if you prefer.
  2. Mild or medium curry powder work really well in this recipe. If you’re using mild curry powder you may want to add a pinch of red chilli flakes to spice it up a little bit.
  3. Use passata if you prefer a smoother curry sauce.
  4. Light coconut milk works in this recipe too, but it is a little bit thinner in consistency so you will need to simmer the curry for a little bit longer, about 5 minutes uncovered.

Nutrition

Calories: 509kcal | Carbohydrates: 13g | Protein: 41g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 327mg | Potassium: 1058mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4874IU | Vitamin C: 27mg | Calcium: 135mg | Iron: 8mg
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