Leftover Turkey Curry

An quick and easy recipe for a very flavorful and filling turkey curry. It’s one of my favorite ways to use up leftover turkey after Thanksgiving! Healthy Recipes

Spice mix:

1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon black pepper
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Curry:

1 tablespoon avocado oil
1 medium onion , chopped (6 oz)
1 (14 oz) bag frozen bell pepper slices (or use three large bell peppers, chopped)
1 tablespoon minced fresh garlic
1 teaspoon minced fresh ginger root
3 cups cooked turkey breast skinless, cut into chunks (16 oz)
2 cups reduced-sodium chicken broth
2 teaspoons cornstarch

• Mix the spices in a small bowl. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. 
• Add the onions and the frozen bell peppers. 
• Cook, stirring occasionally, until the peppers have defrosted and the onion is tender, about 5 minutes. 
• If using fresh peppers, add a splash of water if the pan gets too dry.
• Stir in the garlic, the ginger and the spices, 
• Add the turkey and stir to coat.
• Add the broth. 
• Bring to a boil over high heat, then turn the heat down to medium-low 
• Simmer the curry, uncovered, for 5 minutes.
• Mix the cornstarch with 2 tablespoons of cold water. 
• Stir the mixture into the curry. 
• Keep stirring until the curry thickens, about 1 more minute. 
• Serve immediately, over rice or cauliflower rice.

Turkey & Potato Curry

A great way to use up left over turkey and potatoes from your Christmas Dinner. Thank you BBC Good Food

1 tbsp sunflower oil

1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potatoes (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

• Heat the oil in a large pan over a fairly high heat. 
• Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. 
• Stir in the curry paste and garlic, then cook for another 1-2 mins. 
• Add the chopped tomatoes and 150ml water. 
• Bring to the boil and bubble for 5 mins.
• Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins
• Season and add the mango chutney. 
• Scatter with coriander and serve with rice or naan.