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A pan of leftover turkey curry.
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5 from 6 votes

Easy Leftover Turkey Curry

A simple yet delicious leftover turkey curry, bursting with flavour and ready in just 40 minutes. It’s my go-to recipe 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

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Equipment

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.
 

Nutritional Information (Approximate)

Calories: 419kcal | Carbohydrates: 24g | Protein: 30g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 545mg | Potassium: 882mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4486IU | Vitamin C: 19mg | Calcium: 122mg | Iron: 3mg
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