Leftover Turkey Curry

Transform your holiday leftovers into a warming, flavorful meal with this comforting Leftover Turkey Curry. This quick and easy recipe combines tender cooked turkey with a fragrant blend of spices like curry powder, cumin, and turmeric, creating a rich and aromatic sauce made with creamy coconut milk and vibrant canned tomatoes. Ready in just 45 minutes, this curry is perfect for busy weeknights and a creative way to repurpose leftovers. Toss in frozen peas for a pop of color and sweetness, and finish with a squeeze of fresh lemon or lime juice for a bright, tangy kick. Serve it over fluffy steamed rice or alongside warm naan bread for a satisfying, crowd-pleasing dish that makes the most of your Thanksgiving or holiday turkey.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 cups cooked turkey (shredded or cubed)
• 1 large onion
• 3 whole garlic cloves
• 1 inch piece fresh ginger
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper (optional)
• 1 14 oz can canned diced tomatoes
• 1 13.5 oz can coconut milk
• 0.5 cup chicken or vegetable stock
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro (for garnish)
• 1 tablespoon lemon or lime juice

Directions

Step 1

Finely chop the onion, mince the garlic, and grate the ginger.

Step 2

Heat the vegetable oil in a large skillet or saucepan over medium heat.

Step 3

Add the chopped onion to the pan and sauté for 4-5 minutes, or until translucent.

Step 4

Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Step 5

Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using) to the pan. Stir well to coat the onions and release the spices' aroma, about 1 minute.

Step 6

Pour in the canned diced tomatoes and cook for 3-4 minutes, stirring occasionally, to let the flavors develop.

Step 7

Stir in the coconut milk and chicken or vegetable stock. Bring to a gentle simmer.

Step 8

Add the cooked turkey to the curry sauce, reduce the heat, and let it simmer for 10 minutes to absorb the flavors.

Step 9

Stir in the frozen peas and simmer for an additional 5 minutes until they are cooked through.

Step 10

Taste and adjust the seasoning with salt and black pepper. Add the lemon or lime juice for a touch of brightness.

Step 11

Serve the curry hot, garnished with fresh cilantro, over steamed rice or with naan bread.

Nutrition Facts

Serving size	(2063.1g)

Amount per serving	% Daily Value*
Calories	1932.4

Total Fat 66.4g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 20.2g
Cholesterol 591.3mg	0%
Sodium 7928.8mg	0%
Total Carbohydrate 100.9g	0%
Dietary Fiber 20.5g	0%
Total Sugars 57.8g
Protein 225.6g	0%

Vitamin D 0IU	0%
Calcium 414.4mg	0%
Iron 27.2mg	0%
Potassium 4166.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 47.4%

Carbs: 21.2%