5 from 12 votes
Close up on leftover turkey curry.
Leftover Roast Turkey Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A quick and easy way to use up leftover roast turkey, spiced to perk up a jaded appetite. A simple week-night or post celebration curry that can be ready in half an hour. Keto friendly.

Course: Main
Cuisine: Indian
Keyword: Leftover roast turkey curry
Servings: 2
Calories: 157 kcal
Author: Helen Best-Shaw
  • 1 tsp vegetable oil
  • ½ onion
  • 1 clove garlic
  • 2 tsp curry powder
  • 1 tsp turmeric powder
  • 2 tsp plain flour
  • 150 g leftover roast turkey diced into 1 cm cubes
  • 240 ml chicken or vegetable stock
  • 1 tbsp tomato puree
  • salt and pepper
  1. Chop and fry the onion gently, until it is transparent. Crush and add the garlic, and cook for a couple of minutes.

  2. Add the spices and flour along with the roast turkey. Then turn the meat until it is coated. Fry for about two minutes, until the spices lose their 'rawness' and the taste of flour is cooked out.

  3. Add a spoonful of stock, and stir to make a smooth paste. Then add the remainder of the stock slowly, stirring to keep it smooth. Then stir in the tomato puree until it is dissolved in the sauce. Season with salt and pepper.

  4. Reduce the heat. Cover and simmer over a low heat for about a quarter of an hour. Serve the curry with basmati or patna rice (you can add fine-diced leftover vegetables to the rice) and leftover cranberry or redcurrant sauce on the side.

Recipe Video

Recipe Notes

Nutritional Information

Nutrition Facts
Leftover Roast Turkey Curry
Amount Per Serving
Calories 157 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 28mg9%
Sodium 1071mg47%
Potassium 414mg12%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 5g6%
Protein 15g30%
Vitamin A 41IU1%
Vitamin C 3mg4%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.