Turkey Curry

I hope everyone has had a lovely Christmas and enjoyed the company of friends and family. I had my family over to my place for Christmas lunch and we all ate lots of homemade food but of course there were still leftovers. I actually was left with just under half a turkey, some vegetables, stuffing and pie.

All this will be consumed over the next week or so, but I did want to make a post about one way to use up any leftover turkey that you have. I decided to first make turkey stock with the bones and some vegetables, I got about 8 cups worth of broth which I will be using over the coming months as it freezes nicely. Turkey stock makes a great base in any recipe that calls for stock as it is a mild yet soothing taste. As for the turkey meat itself I have been enjoying that with leftovers for the last 3 days and still have plenty meat leftover. 

I decided that I didn’t want just another turkey meal as I have been doing for dinners so far and decided to spice things up and cook a wonderful turkey curry. Turkey is not often a meat you find in curries, but it is popular in Britain as an alternative meat in curries and is great around Christmas time! I decided to make a fairly easy curry chock full of vegetables and turkey. 

Turkey Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Around 400g cooked and roughly chopped turkey, skin removed
  • 1 Tbsp grapes oil (or olive oil)
  • 1 Large onion, chopped
  • 2-3 Cloves garlic, minced
  • 2-3 Carrots, roughly chopped
  • ½ Cauliflower, chopped
  • Other vegetables you prefer, chopped ( I used leftover turnips and parsnips)
  • 1 Cup turkey stock ( or any other stock you prefer)
  • 1 Can light coconut milk
  • 2 Tbsp tomato paste
  • ¼ Cup crushed tomatoes
  • 1½ Tbsp ground turmeric
  • ½ Tbsp ground cumin
  • ½ Tsp chilli powder
  • 1 Tsp coriander seeds
  • 1 Tsp paprika
  • 1 Tsp cardamon (optional)
  • ¼ Tbsp garam masala (optional)
  • Salt and pepper
  • Parsley, minced plus some whole leaves for garnish
  1. Add oil to large heavy bottom pot and heat on medium. Add in onions and garlic and cook for 3-5 minutes.
  2. Add spices and mix to blend. Add and cook vegetables until tender and just cooked through. Keep an eye on it to make sure spices do not burn.
  3. Add the stock and salt and pepper to taste.
  4. Bring to a boil on high heat then turn back down to medium heat.
  5. Add turkey and coconut milk and bring heat down to simmer. Let cook for 15-20 minutes. ( If cooking rice then cook for the same length of time that rice takes to cook)
  6. Add in chopped parsley just before serving. Serve with your choice of side such as rice, quinoa potatoes or naan. Add fresh parsley leaves on top.

Note: If you do not have all the above spices or want to make it easier you can just use curry powder instead.


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