Pressure Cooker Turkey and Potato Curry

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Turkey and potato curry is one of my favourite things to make with my Christmas leftovers and this pressure cooker version makes it so super easy while still locking in tons of flavour. Make sure you give it a go this holiday season!

Just popping in today with a last minute Christmas leftovers idea.

I love love love Christmas and obviously of all the wonderful things about it the food is number one on that list. The run up, the big day and finally the leftovers!

So today I’m all about another leftover turkey curry recipe! This version is made in a pressure cooker which makes it even more quick and easy which could not be more perfect for post holiday eating.

Obviously I love cooking but there’s just so much of it going on around Christmas that by boxing day I want something that takes a matter of minutes to prepare but still tastes incredible.

I used my pressure cooker to make this curry, it’s the pressure king pro and I love it! Check out all my pressure king pro recipes.

When I was younger we would go and visit family friends for New Year and we would always arrive to big bubbling pot of turkey curry after driving a few hours to get there.

It was always delicious and curry remains one of my all time favourite things to do with any meat leftovers, not just turkey.

It’s also brilliant because you don’t need a huge amount of meat to make a hearty serving, especially when you’re bulking it out with potatoes and other veg.

Pressure Cooker Turkey and Potato Curry Ingredients:

All you need to make this turkey and potato curry is:

• Onions, Ginger and Garlic: The beginnings of any good curry
• Green Pepper: Or red if you prefer
• Potatoes: I only used two in this curry but if you’re low on meat then bulk out with a little more potato
• Spices: Curry powder, cumin and ground coriander always feature heavily in my curries. If you want more ways to use them try this vegetable curry
• Chopped Tomatoes: A pantry staple 
• Turkey or Chicken Stock: Extra points to you if you managed to make homemade turkey stock with your turkey carcass but if not then chicken stock is just fine
• Greek Yoghurt: To give your curry that touch of creaminess at the end.
• Fresh Coriander (Cilantro): To serve

Pressure Cooker Turkey and Potato Curry Instructions:

1. Sauté: Set your pressure cooker to the sauté setting and add the oil. Sauté the onion followed by the garlic, ginger and green pepper.
2. Make the curry: Add the spices, tomatoes, stock and potatoes and mix. Cook under high pressure for 5 minutes (I used the stew setting).
3. Add the turkey: Release the pressure when the curry has finished cooking. Stir through the turkey and yoghurt and place the lid back on for a couple of minutes to heat through.

Equipment you need to make this recipe…

Variations:

• Add extra veg: If you want to bulk out this curry then adding more vegetables is a great option. Spinach is one of my favourite things to add to curries but cauliflower or broccoli would also work really well
• Make it more indulgent: Alternatively try switching the greek yoghurt for double cream to make the curry even more of a treat, it’s Christmas why not?!

Can you make this curry on the stovetop?

Definitely! Just sauté the onion, garlic and ginger in a big pot then add the peppers followed by the spices. Add the tomatoes, stock and potatoes and simmer for 10-15 minutes until the potatoes are tender then stir through the turkey and yoghurt and heat through for another couple of minutes.

Can you make this curry in a slow cooker?

For sure, simply add onion, ginger, garlic, pepper, potatoes, spices, stock and chopped tomatoes to a slow cooker and cook on low for 6 hours then stir through the turkey and yoghurt and cook for another half an hour. 

What to serve with the turkey and potato curry?

I like this curry served simply with some boiled rice and fresh coriander. Add some naan bread if you’re extra hungry! If you need a little extra then definitely make a side of this saag aloo.

Want more? Try these other leftover turkey recipes!

• Black Bean, Sweet Potato & Turkey Enchiladas
• One Pot Leftover Turkey Pilaf with Pine Nuts
• Turkey and Ricotta Stuffed Shells in Tomato Sauce
• Leftover Turkey Soup with Noodles

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS PRESSURE COOKER TURKEY AND POTATO CURRY?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Creamy Prawn and Potato Curry

If you’ve still got that curry craving then use leftover potatoes in this easy prawn curry

15 Minute Salmon Burgers with Garlic Yoghurt

Serve leftover Greek yoghurt with these super simple salmon burgers

Pressure Cooker Turkey and Potato Curry

Turkey and potato curry is one of my favourite things to make with my Christmas leftovers and this pressure cooker version makes it so super easy while still locking in tons of flavour. Make sure you give it a go this holiday season!

5 from 4 votes

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Course: Main Course

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 187kcal

Author: Amy

Ingredients

• 2 tbsp Olive Oil
• 2 small Onions chopped
• 1 thumb-sized piece Ginger grated
• 3 cloves Garlic crushed
• 1 Green Pepper chopped
• 2 medium Potatoes peeled and chopped
• 1 tbsp Curry Powder
• 1 tsp Cumin
• 1 tsp Coriander
• 1 400g tin Chopped Tomatoes
• 250 ml Turkey/Chicken Stock
• 200 g Cooked Turkey shredded
• 2 tbsp Greek Yoghurt
• Fresh Coriander to serve

UK Measures - US Measures

Instructions

• Set your instant pot or pressure cooker to the browning or saute function. Add the olive oil and chopped onion. Cook until softened then add the garlic, ginger and green pepper and fry for a couple more minutes. 
• Add the curry powder, cumin and coriander to the pot and stir to coat all the vegetables. Pour in the tomatoes, stock and potatoes in and give everything a good mix together. Put the lid on and set to cook under pressure for 5 minutes. On my pressure cooker I used the stew setting.
• Once the cooking has finished and you've released the steam stir through the turkey and yoghurt and cover for another few minutes to heat through. Serve with rice and topped with coriander and extra yoghurt.

Nutrition Facts

Pressure Cooker Turkey and Potato Curry

Amount Per Serving

Calories 187 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 1g 5%

Cholesterol 27mg 9%

Sodium 704mg 29%

Potassium 647mg 18%

Total Carbohydrates 14g 5%

Dietary Fiber 2g 8%

Sugars 6g

Protein 12g 24%

Vitamin A 4.9%

Vitamin C 45.3%

Calcium 7.2%

Iron 12.9%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

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