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Quick and easy Christmas leftovers curry
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4.73 from 43 votes

Easy Leftover Turkey Curry

This Leftover Turkey Curry recipe is the perfect post-Christmas dish. It's easy, quick, deliciously tasty. This wholesome turkey curry has added lentils, butternut squash and spinach for a dose of extra goodness.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Family Food, Indian
Servings: 8
Author: Sarah Rossi

Ingredients

  • 2 tsp Olive oil
  • 250 g Chopped onions See notes
  • 1 tbsp Chopped garlic See notes
  • 1 tbsp Grated ginger See notes
  • 150 g Curry paste Whichever type you like
  • 500 g Butternut squash See notes
  • 400 g Tinned tomatoes
  • 500 ml Vegetable stock
  • 100 g Red lentils
  • Generous pinch of sea salt
  • 500 g Leftover turkey
  • 4 tbsp Mango chutney
  • 200 g Baby spinach

To serve:

  • Rice, poppadoms, more mango chutney
  • Coriander, to garnish

Instructions

  • Heat the oil in a large pan over a low heat.
  • Add the onions, garlic, ginger and curry paste and cook gently for about 10 minutes until soft.
  • Add the butternut squash, passata and about half of the stock. Add the lentils, stir well and pop a lid on. Leave to cook down for about 15 minutes. Stir occasionally and add more of the stock as and when needed.
  • When the lentils and butternut squash are soft and cooked through, add in the turkey and mango chutney. Cook for a further 5-10 minutes, again, adding a splash more stock when needed.
  • Turn off the heat, add the spinach and pop the pan lid on for 5 minutes until wilted.
  • Serve with rice, poppadoms and more mango chutney.

To SLOW COOK:

  • Add everything into the slow cooker apart from the cooked turkey, spinach and mango chutney.
  • Put the lid on and cook for 5-6 hours on HIGH or 8-9 on LOW.
  • Add the turkey and cook on HIGH for 15-30 minutes until heated through.
  • Add the spinach and mango chutney before serving. (The heat of the curry will wilt the spinach).

Notes

Onions: I cheated and used frozen for speed, if using fresh this will be about 2 medium onions
Garlic: I used frozen. This would be about 3 gloves
Ginger: Again, I used frozen, this would be about a 1 inch piece of fresh.
Butternut squash: Cubed (again, I used frozen!)

Nutrition

Calories: 279kcal | Carbohydrates: 34g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 137mg | Potassium: 1095mg | Fiber: 8g | Sugar: 12g | Vitamin A: 9475IU | Vitamin C: 33.7mg | Calcium: 104mg | Iron: 5mg