Left Overs Turkey Curry – Serves 4

  • 1 tbsp. coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 tbsp. fresh ginger, very finely chopped
  • 2-3 large tomatoes, chopped (plus extra to serve)
  • 300ml chicken stock
  • Leftover roast turkey, roughly chopped
  • Seasoning
  • 2 tbsp. plain yoghurt
  • 200g brown basmati rice
  • Fresh coriander, chopped, to serve
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp ground chilli powder (or to taste)


  1. Heat the coconut oil in a large heavy-based saucepan. Gently fry the chopped onion together with a pinch of salt for about 15 minutes until softened. Add the garlic and ginger. Continue to gently fry for another two to three minutes, stirring occasionally.
  2. Add the spices and ensure that they are well mixed with the onion. Continue to gently fry for another three minutes, stirring occasionally.
  3. Add the chopped tomatoes. Stir well and cook for another minute or so. Add the chicken stock. Bring to the boil and simmer for 10 to 15 minutes so the flavours infuse.
  4. Add the roasted turkey and warm through. Dollop in about 2 tablespoons of plain yoghurt. Gently warm through so that it doesn’t curdle.
  5. Serve with steamed rice and sprinkle over a little fresh coriander and chopped fresh tomato.

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