Description
A rich and flavorful creamy leftover turkey curry made with coconut milk, aromatic spices, and tender baby spinach. This quick and easy recipe transforms turkey leftovers into a comforting, wholesome meal perfect for a cozy dinner, served best over rice and naan bread.
Ingredients
Scale
Spices and Aromatics
- 2 tablespoons medium curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 tablespoon tomato paste
- 4 garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 1 large onion, finely chopped
Liquids and Fats
- 1 tablespoon olive oil
- 20 g (1 tbsp) unsalted butter
- 250 ml (1 cup) chicken stock
- 1 x 400 ml (13.5 fl. oz.) can coconut milk
Main Ingredients
- 450 g (1 lb) turkey leftovers, shredded
- 100 g (3.5 oz) baby spinach
- Fresh coriander, to garnish
Instructions
- Heat fats and sauté onions: Heat the olive oil in a large, deep pan over medium heat, then melt the butter in it. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add garlic and ginger: Stir in the chopped garlic and fresh ginger, cooking for another minute until fragrant to build the base flavor.
- Add spices: Mix in the medium curry powder, garam masala, ground coriander, and ground cinnamon. Stir well and cook the spices for about one minute to release their aromas.
- Incorporate liquids and tomato paste: Add the tomato paste, chicken stock, and coconut milk to the pan. Stir thoroughly to combine all ingredients evenly.
- Simmer the sauce: Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly and develop depth of flavor.
- Add turkey: Stir in the shredded leftover turkey, reduce the heat to low, and simmer for 5 minutes to warm the meat and let the flavors meld together further thickening the sauce.
- Add spinach and finish cooking: Toss in the baby spinach leaves, cover the pan with a lid, and let it simmer for 2 minutes until the spinach wilts and blends into the curry.
- Serve: Garnish the creamy turkey curry with fresh coriander leaves. Serve hot over steamed rice with naan bread on the side if desired.
Notes
- Use leftover turkey or substitute with cooked chicken for a similar flavor.
- You can adjust the curry powder quantity based on your preferred spice level.
- Add a squeeze of lime or a dollop of yogurt on top to add freshness if desired.
- This curry freezes well, making it great for meal prep.
- Spinach can be substituted with other leafy greens such as kale or Swiss chard.
Nutrition
- Serving Size: 1/4 of recipe (approx. 300g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
