This turkey curry recipe is great for using up Thanksgiving or Christmas leftovers. It's healthy and quick to make so perfect for the busy holiday season!
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Quick & Easy Leftover Turkey Curry

This turkey curry recipe is great for using up Thanksgiving or Christmas leftovers. It's healthy and quick to make so perfect for the busy holiday season!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 333kcal
Author Amy Fulwood

Ingredients

  • 3 tbsp Oil
  • 1 tsp Turmeric
  • 1 tbsp Ginger grated
  • 2 cloves Garlic crushed
  • 1 tbsp Ground Cumin
  • 1 tbsp Ground Coriander
  • 2 tsp Chilli Powder
  • 1 Cinnamon Stick
  • 1 Onion thinly sliced
  • 1 Pepper roughly chopped
  • 1 Chilli split in half lengthways
  • 1 400g tin Chopped Tomatoes
  • 400-500 g Cooked Turkey Meat

Instructions

  • Heat the oil over a medium heat and add the turmeric, ginger and garlic. Cook until fragrant. Add the cumin, coriander, chilli powder and cinnamon stick and cook for another couple of minutes.
  • Add the onion, pepper and chilli and fry until softened. Add the tin of chopped tomatoes. Bring to the boil then reduce to a simmer and add the cooked meat. Simmer until the sauce is thickened and the meat is heated through. Serve with rice.

Nutrition

Calories: 333kcal | Carbohydrates: 11g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 274mg | Potassium: 590mg | Fiber: 2g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 30.5mg | Calcium: 87mg | Iron: 4mg