Easy Leftover Turkey Curry
, Published Dec 09, 2024
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This easy Leftover Turkey Curry recipe is simple, quick and absolutely packed with flavor! This mild creamy curry with coconut milk and spinach is a great way to use your turkey leftovers from the Thanksgiving or Christmas feast.
Turkey curry always reminds me of Bridget Jones and the famous meet cute “turkey curry buffet” scene. Sadly, I cannot guarantee a young Mr Darcy will turn up if you serve up this wonderful turkey curry… but I do promise that it is absolutely delicious and so, so easy to make.
What’s your favorite way to eat leftover turkey?
Who wants to cook again after all the feasting is done? I simply want to laze about, eat any chocolates not hoovered up by the kids and watch old movies on TV – after all it’s not Christmas until there’s a Sound of Music sing-a-long.
But there’s a silver lining – there’s usually plenty of leftovers to keep us fed for a few days with minimum additional effort. I am talking turkey sandwiches, slow cooker turkey soup, cozy turkey stew and DEFINITELY leftover turkey curry!
Turkey Curry Ingredients
This is a mild korma-style curry that appeals to both curry lovers and those who usually shy away from anything “spicy” or exotic. I am looking at you kids.
- Vegetable oil or ghee (clarified butter)
- Onion, garlic and ginger – a curry trifecta! I usually use fresh ginger and garlic but you can also use frozen cubes of minced garlic and ginger (and even chopped onions) to make this recipe even easier.
- A hint of tomato paste (mostly for color).
- The all important spices are ground cumin, turmeric, cayenne or paprika and Garam Masala.
- Brown sugar or a little honey for a touch of sweetness.
- Chicken broth or you can use turkey stock or chicken stock. If homemade stock is not an option (after all this is all about quick and easy) then a stock cube, Bouillon, or stockpot will work just fine.
- Coconut cream – you can buy coconut cream or simply place canned full-fat coconut milk in the fridge. The cream will separate from the liquid and you can spoon it into the curry.
- Leftover cooked turkey meat – you can use both white and dark meat in this curry recipe. I used leftovers from my Air Fryer turkey leg recipe.
- Almond meal (ground almonds) help thicken the curry. If you don’t want to add nuts, you can use a little cornstarch slurry instead.
- Fresh spinach for a hint of green (and some added nutrients).
- Cilantro (coriander) and flaked almonds to garnish.
How to make this Turkey Leftovers Curry
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Heat the oil or ghee in a large casserole. Add the onion, salt, spices and sugar and cook over low heat for 5-7 minutes or until the onion has softened. If the pan is getting too dry, you can add a little chicken broth.
- Stir in the tomato paste, minced garlic and ginger and cook for a couple of minutes.
- Add the chicken broth, coconut cream and bring bring to a gentle simmer. Stir in the leftover turkey meat and simmer for 15-20 minutes or until warmed through.
- Stir in the almond meal (ground almonds) and spinach and cook for a minute or so until the spinach wilts.
- Garnish with cilantro, flaked almonds and a sprinkling of chili flakes and serve over pilau rice.
Recipe Notes
- If you don’t have leftover turkey meat, you can easily use cooked chicken from a roast or store-bought rotisserie chicken instead.
- Leftovers can be stored in the refrigerator for a couple of days. Reheat in a saucepan or the microwave until the curry is piping hot all the way through. You can also freeze the leftovers (as long as you are using fresh cooked turkey meat) for up to three months.
- Coconut cream can be replaced with heavy cream or soya cream.
More turkey leftover recipe inspo!
Have you made my leftover turkey curry recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Leftover Turkey Curry
Video
Ingredients
For the curry
- 2 tbsp vegetable oil or ghee
- 1 large yellow onion peeled and finely diced
- 1 tsp salt
- ½ tsp brown sugar (optional)
- ½ tbsp garam masala mild curry powder
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 1 tsp tomato paste
- 2 large garlic cloves minced
- 1 tsp fresh ginger minced
- 1 ½ cups (370ml) chicken broth or stock
- 14 oz (400g) coconut cream
- 1 ½ lbs (675g) cooked turkey meat cubed
- 1 bay leaf
- 3 tbsp almond meal (ground almonds)
- 2 large handfuls baby spinach stalks removed
To serve
- 2 tbsp flaked or sliced almonds
- pinch chili flakes
- cilantro to garnish
Instructions
- Heat the oil or ghee in a large casserole. Add the onion, salt, spices and sugar and cook over low heat for 5-7 minutes or until the onion has softened. If the pan is getting too dry, you can add a little chicken broth.2 tbsp vegetable oil, 1 large yellow onion, 1 tsp salt, ½ tsp brown sugar, ½ tbsp garam masala, 1 tsp ground cumin, ¼ tsp ground turmeric
- Stir in the tomato paste, minced garlic and ginger and stir well.1 tsp tomato paste, 2 large garlic cloves, 1 tsp fresh ginger
- Add the chicken broth, coconut cream and bring bring to a gentle simmer.14 oz (400g) coconut cream, 1 ½ cups (370ml) chicken broth
- Stir in the leftover turkey meat, add the bay leaf and simmer for 15-20 minutes or until warmed through.1 ½ lbs (675g) cooked turkey meat, 1 bay leaf
- Add the almond meal (ground almonds) and spinach and cook for a minute or so until the spinach wilts.3 tbsp almond meal, 2 large handfuls baby spinach
- Garnish with cilantro, flaked almonds and a sprinkling of chili flakes and serve over pilau rice.pinch chili flakes, cilantro, 2 tbsp flaked or sliced almonds
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Absolutely loved this recipe! Followed all the instructions and it was perfect for our turkey leftovers! My 13 year old stepson loved it which is always a bonus! The rice was very tasty too but I had to use a quarter of an onion rather than the shallot!
I made this after Thanksgiving and it was good and not time consuming to make – I was a bit tired of cooking. We had it with chapatti instead of rice. Thanks
Glad you enjoyed it ❤️
Made as written except only about 1 teaspoon honey because I ran out, served with jasmine rice. Very flavorful, not at all spicy. A good, different way to repurpose Thanksgiving leftovers.
Will this freeze
Hi Dorothy – I think I answered this on FB but in my opinion not good idea to freeze with leftover turkey in it.
Found this while looking for a curry recipe with coconut milk. It’s absolutely amazing! My whole family loved it! Loads of flavour and not to spicy. It’s a keeper in my books.
Thanks for your comment! Same with us – my fussy kids eat it happily
I used the amount of honey in the recipe – disaster, I am sure she means teaspoons not tablespoons! I got a sweet goo.. and no, the kids would not like it! The first attempt therefore ended up in rubbish bin – a real waste of other good quality ingredients.
My advice – cut the honey as above and leave out the almonds too (they are much too gritty)
Use fresh spices and the rest of the recipe will be delicious.
Sorry to hear Rachel – honey can be quite variable in taste and some are much sweeter than others. I have amended the recipe to reflect that and I appreciate your feedback.
Hi, i made the recipe to exactly the quantities and method and I initially forgot the honey, when i tasted it, it wasn’t sweet enough as a Korma should be, so i added 1 1/2 tbsp and it was perfect , no sweet sticky messes for me 😊
I find the almonds quite nice and authentic, thank you for this recipe.
Lovely to hear thanks for the comment Andrea!