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.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Finely chop the onion, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion to the pan and sauté for 4-5 minutes, or until translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
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.
Pour in the canned diced tomatoes and cook for 3-4 minutes, stirring occasionally, to let the flavors develop.
Stir in the coconut milk and chicken or vegetable stock. Bring to a gentle simmer.
Add the cooked turkey to the curry sauce, reduce the heat, and let it simmer for 10 minutes to absorb the flavors.
Stir in the frozen peas and simmer for an additional 5 minutes until they are cooked through.
Taste and adjust the seasoning with salt and black pepper. Add the lemon or lime juice for a touch of brightness.
Serve the curry hot, garnished with fresh cilantro, over steamed rice or with naan bread.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 7929 mg | 345% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 57.8 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4166 mg | 89% | |
*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.
