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Try our turkey curry, then check out our leftover roast turkey pie, turkey ramen and more leftover turkey recipes.

How to make the perfect turkey curry: cook's tips

  • Use a hotter chilli powder if you prefer more heat.
  • Use a mix of white and dark meat for extra flavour.
  • Peanut butter is our secret ingredient, adding another layer of flavour.
  • Using the chickpea liquid stops food waste.

How to store turkey curry: Cool and store in airtight containers in the fridge for up to three days. If the turkey has been defrosted, do not refreeze.

How to serve turkey curry: Serve with fluffy rice or a baked potato.

Can it be made in advance? You could make this the day before to let the flavours intensify overnight.


Turkey curry recipe

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 10cm piece of ginger, finely grated
  • 3 garlic cloves, crushed
  • 300g leftover cooked turkey, shredded (see tip)
  • 2 tsp ground cumin
  • 1½ tsp ground coriander
  • 1 tsp kashmiri chilli powder (see top tip)
  • ½ tsp turmeric
  • 1 tbsp tomato purée
  • 400ml can coconut milk
  • 400g can chickpeas
  • 1 tbsp smooth peanut butter
  • fresh coriander, to serve
  • naan or rice, to serve

Method

  • STEP 1

    Heat the oil in a large saucepan and cook the onion over a medium-low heat for 8-10 mins until soft. Season, stir in the ginger and garlic and cook for 1 min until fragrant. Stir in the turkey along with the dried spices and tomato purée, and cook for another 2 mins, stirring well.

  • STEP 2

    Pour in the coconut milk and chickpeas (including the liquid). Add the peanut butter, then bring to the boil, turn the heat down to a simmer and cook for 6-8 mins until the sauce is thickened slightly.

  • STEP 3

    Scatter over the coriander and serve with naans on the side.

Discover more delicious leftover turkey recipes

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