Easy Leftover Turkey Curry
This easy leftover turkey curry recipe is simple, delicious and the perfect way to use up leftover turkey. This fuss free British curry uses no special ingredients and can be on the table in less than half an hour. Adaptable and easy to pack with vegetables for a healthy boost.
- 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
Chop and fry the onion gently, until it is transparent. Crush and add the garlic, and cook for a couple of minutes.
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.
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.
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.
- If you don't have leftover turkey use chopped up fresh, add and fry for a few minutes before you add the spices.
- This curry is thickened with flour by making a roux. It is important to fry the flour for a couple of minutes, then slowly add the stock, stirring all the time so you don't get any lumps.
- Throw in leftover gravy in place of the stock.
- You can vary the flavours by adding some chopped tomatoes with the stock. (Fresh and tinned both work well.)
- For a fruity curry add a dollop of cranberry sauce, or mango chutney.
- To make a richer sauce, add some cream or coconut cream.
- Add leftover vegetables from your roast dinner, or add in mushrooms or peppers when you add the turkey, throw in bite sized pieces of broccoli or cauliflower once you have made the sauce, or stir through a couple of handfuls of spinach just before serving.
- Please be aware that cranberries can increase the effect of warfarin and other similar blood thinning medications. For clarification please seek the advice of an appropriately qualified medical professional.
- This recipe is 10 Weight Watchers Smart Points
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 157kcal | Carbohydrates: 15g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 1071mg | Potassium: 414mg | Fiber: 2g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg