Turkey Curry

Categories: MAIN COURSES.

What better way is there to use up Christmas leftovers! I used green peppers to clear out my salad drawer but you could add mushrooms or other veg.

Leftovers – Turkey Curry

Serves 4, Preparation 20min, Cooking 30min

Turkey Curry

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Courses
Cuisine Indian
Servings 4


  • 1 tsp brown mustard seeds (optional)
  • 2 medium onions, roughly chopped
  • 2 green peppers diced
  • 400 g tinned coconut milk
  • 1 pint chicken stock
  • 1 tbsp curry powder, I used mild madras
  • 400 g leftover turkey diced
  • 4 fresh tomatoes cut into wedges
  • 240 g uncooked brown basmati rice
  • 4 poppadom


  • Dry fry the mustard seeds if using, until they start to pop.
  • Add the onions and peppers and dry fry for 5 minutes over a gentle heat.
  • Add the curry powder and continue to cook gently for a further 2 minutes.
  • Add the stock and cook, stirring occasionally, for 10 minutes.
  • Add in the cooked turkey, coconut milk and tomato wedges
  • Heat through for 10 minutes.
  • Serve with a portion of basmati rice and a poppodum. NB - brown rice takes 23-25 minutes to cook


Nutritional Info per serving:
537 Kcal, 62g Carbohydrate, (9g sugars, 8g fibre), 21g Fat (8g saturated), 38g Protein
I buy these poppadums from the supermarket and microwave individually for 30 seconds to puff up.
Remember to add mango chutney or lime pickle sparingly as they soon up the calorie content!