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Leftover turkey and vegetable curry

You can make many meals from leftover turkey meat. If you don’t have enough meat left, just combine it with plenty of vegetables and you’ll get a hearty and healthy meal for the family, like I did for this leftover turkey and vegetable curry. Serve it with basmati rice and a salad.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 large sweet potato
  • 1 red pepper
  • 2 Tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ teaspoon of turmeric
  • Chilli powder to taste
  • 1 Tbsp tomato paste
  • 1 tin of plum tomatoes
  • 1 piece of cinnamon
  • 1 star anise
  • 1 bay leaf
  • Salt and pepper
  • 2 cups of shredded turkey meat
  • 1 tin chickpeas
  • 100 g green beans or peas
  • 100 g spinach or kale

Method
 

  1. Finely chop the onion and garlic. Chop the carrot, sweet potato and red pepper into bite-sized pieces.
  2. Heat 2 Tbsp of oil in a large pan and fry the onion and garlic until soft. Add the spices, stir for a minute, then the paste and stir for a few seconds. Add the tinned tomatoes and, using the tin, enough water to cover the veggies. Add the cinnamon, star anise and bay leaf, then bring to the boil, cover and gently simmer over low heat for 25 minutes.
  3. When the vegetables are tender, add the turkey meat and the drained chickpeas. Bring to the boil again, then add your chosen green veggies and cook for 5 minutes.
  4. Serve warm with rice, chutney and salad or raita.