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A pan of leftover turkey curry.
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5 from 6 votes

Easy Leftover Turkey Curry

An easy leftover turkey curry recipe, packed full of flavour and ready in just 40 minutes. This is my go-to turkey curry for Boxing Day.
Course Main Course
Cuisine British
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 419kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Shallow Casserole

Ingredients

Metric - US Customary
  • 1 tablespoon Olive Oil
  • 1 Onion finely chopped
  • 3 Garlic Cloves finely chopped
  • 1 teaspoon Fresh Ginger peeled and grated
  • 1 teaspoon Coriander Stalks chopped
  • 4 tablespoon Mild Curry Paste
  • 1 teaspoon Turmeric
  • 250 g Chestnut Mushrooms sliced
  • 1 Courgette halved and chopped
  • 50 g Ground Almonds
  • 400 ml Chicken Stock
  • 2 tablespoon Mango Chutney
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 60 ml Double Cream
  • 300 g Leftover Turkey chopped
  • 75 g Baby Spinach
  • 2 tablespoon Coriander chopped

Instructions

  • Heat 1 tablespoon of olive oil in a frying pan or shallow casserole and gently cook the chopped onions, garlic, ginger, and coriander stalks for 5 minutes.
    1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 teaspoon Fresh Ginger, 1 teaspoon Coriander Stalks
  • Stir in the curry paste and turmeric.
    4 tablespoon Mild Curry Paste, 1 teaspoon Turmeric
  • Add the mushrooms and courgettes and fry for 5 minutes.
    250 g Chestnut Mushrooms, 1 Courgette
  • Stir in the ground almonds, chicken stock, mango chutney, and season. Simmer on a low to medium heat for 15-20 minutes.
    50 g Ground Almonds, 400 ml Chicken Stock, 2 tablespoon Mango Chutney, ½ teaspoon Salt, ¼ teaspoon Pepper
  • Add in the cooked turkey pieces, spinach, and double cream. Warm through for 5 minutes to allow the spinach to wilt.
    60 ml Double Cream, 300 g Leftover Turkey, 75 g Baby Spinach
  • Serve with chopped coriander and rice.
    2 tablespoon Coriander

Notes

Top Tips:
  • Use leftover turkey gravy instead of stock if you have any left over from Christmas lunch.
  • If you don't have any double cream, use coconut cream instead.
 
Variations:
  • Use leftover roast vegetables instead of fresh veg in the curry. Cooked cauliflower, roasted brussels sprouts and peas would all work well.
  • Like your food hot and spicy? Use madras curry paste instead of korma and half the amount of double cream.
  • Use fresh turkey pieces instead of leftover cooked turkey. Just add them after the onions.
  • Lower the fat and skip the double cream.
  • Use different leftover meat such as cooked chicken, lamb or beef.
 
Storage:
  • Store - Place the leftover turkey curry into an air-tight container and store in the fridge for up to 2 days.
  • Reheat - You shouldn’t reheat food more than once. If your turkey was cooked on Christmas day, and it was then reheated in this curry on Boxing Day, you shouldn’t freeze and reheat it again.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Leftover Turkey Curry
Amount per Serving
Calories
419
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
105
mg
35
%
Sodium
 
545
mg
24
%
Potassium
 
882
mg
25
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
17
%
Sugar
 
12
g
13
%
Protein
 
30
g
60
%
Vitamin A
 
4486
IU
90
%
Vitamin C
 
19
mg
23
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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