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 mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Family Food, Indian
Servings: 8
- 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
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).
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!)
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