Description
This Creamy Leftover Turkey Curry with Coconut Milk is a comforting and flavorful dish perfect for using up turkey leftovers. It’s a rich curry made with a blend of aromatic spices, creamy coconut milk, and a hint of warmth from ginger and garlic. Baby spinach adds a healthy touch, and fresh coriander finishes the dish beautifully. Ideal for an easy, nourishing dinner served over rice or with naan bread.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 20 g (1 tbsp) unsalted butter
- 1 large onion, finely chopped
- 4 garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons medium curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 250 ml (1 cup) chicken stock
- 1 x 400 ml (13.5 fl. oz.) can coconut milk
- 450 g (1 lb) turkey leftovers, shredded
- 100 g (3.5 oz) baby spinach
- Fresh coriander, to garnish
Instructions
- Sauté Onion: Heat the olive oil in a large, deep pan and then melt the butter in it. Sauté the onion for 3-4 minutes over medium heat until softened.
- Add Garlic and Ginger: Stir in the chopped garlic and fresh ginger, cooking for another minute until they become fragrant.
- Add Spices and Tomato Paste: Add the medium curry powder, garam masala, ground coriander, and ground cinnamon to the pan. Stir well to combine and cook for another minute. Then add the tomato paste and mix thoroughly.
- Add Liquids and Simmer: Pour in the chicken stock and coconut milk, stirring to combine all ingredients. Allow the sauce to simmer gently for 2-3 minutes until it begins to thicken.
- Add Turkey and Simmer: Stir in the shredded leftover turkey, lower the heat, and let it simmer for 5 minutes to further thicken the sauce and heat the meat through.
- Add Spinach and Wilt: Add the baby spinach to the pan, cover with a lid, and simmer for 2 minutes until the spinach wilts.
- Serve: Serve the curry topped with fresh coriander. It pairs beautifully with rice and naan bread for a complete meal.
Notes
- Use leftover roast turkey or cooked turkey breast for best results.
- Adjust the amount of curry powder to suit your preferred spice level.
- For a vegetarian version, substitute turkey with firm tofu or chickpeas and use vegetable stock.
- This curry can be made ahead and reheated gently on the stovetop; add a splash of stock if needed.
- Serve with basmati rice or naan bread to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 350
- Sugar: 5g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
