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Creamy Leftover Turkey Curry with Coconut Milk Recipe

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4.5 from 3 reviews

A flavorful and creamy turkey curry made with leftover turkey, enriched with coconut milk and aromatic spices, perfect for a comforting dinner.

Ingredients

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Main Ingredients

  • 1 tablespoon olive oil
  • 20 g (1 tbsp) unsalted butter
  • 1 large onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • 2 tablespoons medium curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon tomato paste
  • 250 ml (1 cup) chicken stock
  • 1 x 400 ml (13.5 fl. oz.) can coconut milk
  • 450 g (1 lb) turkey leftovers, shredded
  • 100 g (3.5 oz) baby spinach
  • Fresh coriander, to garnish

Instructions

  1. Heat and sauté onion: Heat the olive oil in a large, deep pan and melt the butter in it. Sauté the finely chopped onion for 3-4 minutes over medium heat until softened.
  2. Add garlic and ginger: Stir in the chopped garlic and fresh ginger, and continue to cook for another minute until fragrant.
  3. Add spices: Add the curry powder, garam masala, ground coriander, and ground cinnamon to the pan. Stir to combine and cook for another minute to enhance the flavors.
  4. Add liquids and simmer: Stir in the tomato paste, chicken stock, and coconut milk. Combine well, then simmer for 2-3 minutes until the sauce begins to thicken.
  5. Add turkey and simmer: Stir in the shredded leftover turkey, lower the heat, and simmer for 5 minutes to let the sauce thicken further and flavors meld.
  6. Add spinach and wilt: Add the baby spinach to the pan, cover with a lid, and simmer for 2 minutes until the spinach wilts.
  7. Garnish and serve: Serve the curry topped with fresh coriander, ideally over rice and accompanied by naan bread if desired.

Notes

  • Use leftover turkey to save time and add rich flavor to the curry.
  • Adjust the level of curry powder and spices according to your taste preference for heat and flavor intensity.
  • Spinach can be substituted with kale or other leafy greens for variety.
  • Serve with basmati rice or naan bread to soak up the delicious sauce.
  • For a vegetarian version, substitute turkey with chickpeas or tofu and use vegetable stock instead of chicken stock.

Find it online: https://queenrecipe.com/creamy-leftover-turkey-curry-with-coconut-milk-recipe/