Delicious Leftover Turkey Curry: A Perfect Post-Holiday Meal
Transform your holiday leftovers into a mouth-watering dish with this Leftover Turkey Curry recipe. This curry is rich, flavourful, and incredibly satisfying, making it a perfect way to give your leftover turkey a delicious makeover. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and packed with vibrant spices that will delight your taste buds.
Turkey curry is not only a practical solution for post-holiday meals but also an exciting way to explore new flavours and cooking techniques. The blend of spices, including garam masala, cumin, and turmeric, infuses the dish with warmth and complexity, while the creamy coconut milk adds a luscious texture. The addition of baby spinach provides a fresh, nutritious element that balances the richness of the curry. This dish is versatile and can be customised with various ingredients to suit your preferences and dietary needs.
In this blog, we’ll explore the basic ingredients and their benefits, suggest alternative options, and provide helpful tips for preparation, serving, and storage. Whether you’re serving it with fluffy basmati rice or warm naan, this curry is sure to become a family favourite, bringing comfort and joy to your table.
Ingredients Used For Leftover Turkey Curry
Turkey Curry:
Turkey Leftovers: Utilising leftover turkey makes this dish practical and reduces waste.
Olive Oil: A healthy fat that helps in sautéing and enhancing the flavour of the ingredients.
Unsalted Butter: Adds a rich, creamy texture to the curry, complementing the spices and other ingredients.
Onion: Provides a sweet, savoury base when sautéed, enhancing the overall flavour of the curry.
Garlic: Adds a pungent, aromatic depth to the curry, essential for building flavour.
Fresh Ginger: Offers a spicy, zesty kick and has digestive benefits.
Spices (Garam Masala, Cumin Powder, Ground Coriander, Ground Cinnamon, Paprika Powder, Chilli Powder, Turmeric Powder): A blend of spices that adds warmth, complexity, and depth to the curry.
Tomato Paste: Concentrated tomato flavour that thickens and enriches the curry.
Tomatoes: Adds a fresh, juicy component that brightens the curry.
Chicken Stock: Adds depth and savoury flavour to the curry base.
Coconut Milk: Provides a rich, creamy texture and a subtle sweetness.
Baby Spinach: Adds a fresh, slightly bitter note and enhances the nutritional value.
Fresh Coriander: For garnish, adding a fresh, herbal aroma and flavour.
Alternative Ingredients
Chicken or Lamb: Can be used instead of turkey for different flavour profiles.
Vegetable Stock: For a vegetarian version, replace chicken stock with vegetable stock.
Kale or Swiss Chard: Substitute for spinach for a different texture and nutritional benefits.
Almond Milk or Cashew Cream: Use instead of coconut milk for a nutty flavour and creamy texture.
Butternut Squash or Sweet Potato: Add for extra sweetness and heartiness.
Preparation Tips For Leftover Turkey Curry
- Prepping Ingredients: Chop and measure all ingredients before starting to ensure smooth cooking.
- Low and Slow: Cook the curry over medium heat to allow the flavours to meld and the sauce to thicken properly.
- Taste as You Go: Adjust the seasoning throughout cooking to achieve the perfect balance of flavors.
Serving Tips For Leftover Turkey Curry
- Rice or Naan: Serve the curry with steamed basmati rice or warm naan to soak up the delicious sauce.
- Garnish Generously: Top with fresh coriander for a burst of freshness and colour.
- Accompaniments: A side of yogurt or raita can help balance the heat from the spices.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stove or in the microwave, adding a splash of water or stock if the curry thickens too much.
Leftover Turkey Curry (Full Recipe)
Left-over Turkey Curry
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large onion, finely chopped
- 2 tsp garlic cloves, finely minced
- ½ inch fresh ginger, finely minced
- 2 tsp garam masala
- 2 tsp cumin powder
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp paprika powder
- ½ tsp chilli powder
- 1 tsp turmeric powder
- 2 tbsp tomato paste
- 250 ml (1 cup) chicken stock
- 1×400 ml (13.5 fl.oz.) can coconut milk
- 500 g turkey leftovers, shredded
- 100 g baby spinach
- fresh coriander, to garnish
- 2 cups tomato, chopped
Instructions
- Melt butter in large heavy bottom pot. Add onions and sauté for 3-4 minutes over medium heat until softened.
- Stir in the garlic and ginger and continue to cook for another minute until fragrant. Next, add the spices and stir to combine and cook for a minute.
- Add the tomato paste, chicken stock and coconut milk. Allow to simmer on medium heat for about 5- 10 minutes until the sauce thickens.
- Stir in the turkey leftovers, lower the heat, and simmer for 5 minutes until the sauce thickens further. Add salt and pepper to taste.
- Add the baby spinach to the pan, cover with a lid and simmer for 2 minutes until the spinach wilts.
- Garnish with fresh coriander and serve with rice or naan on the side.
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