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turkey curry recipe with leftover meat from Christmas

Leftover Turkey Curry Recipe

Leftover Turkey Curry Recipe - The perfect post Christmas dish, easy, quick, deliciously tasty. This wholesome turkey curry has added lentils, butternut squash and spinach for a dose of extra goodness.

Course Main Course
Cuisine Family Food, Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 279 kcal
Author Sarah Barnes

Ingredients

  • 2 teaspoons Olive Oil
  • 250 g Chopped onions I cheated and used frozen for speed, if using fresh this will be about 2 medium onions
  • 1 tablespoon Chopped garlic again I used frozen, this would be about 3 gloves
  • 1 tablespoon Grated ginger again I used frozen, this would be about a 1 inch piece of fresh
  • 150 g Curry paste Whichever type you like
  • 500 g Butternut squash cubed (again, I used frozen!)
  • 400 g Tinned tomatoes
  • 500 ml Vegetable stock
  • 100 g Red lentils
  • 500 g Leftover turkey
  • 4 tbsp Mango chutney
  • 200 g Baby spinach

To Serve:

  • Rice poppadoms, more mango chutney

Instructions

  1. Heat the oil in a large pan over a low heat.
  2. Add the onions, garlic, ginger and curry paste and cook gently for about 10 minutes until soft.

  3. 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.
  4. 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.
  5. Turn off the heat, add the spinach and pop the pan lid on for 5 minutes until wilted.
  6. Serve with rice, poppadoms and more mango chutney. (You could garnish with coriander if you're that way inclined.)
Nutrition Facts
Leftover Turkey Curry Recipe
Amount per Serving
Calories
279
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
68
mg
23
%
Sodium
 
137
mg
6
%
Potassium
 
1095
mg
31
%
Carbohydrates
 
34
g
11
%
Fiber
 
8
g
33
%
Sugar
 
12
g
13
%
Protein
 
24
g
48
%
Vitamin A
 
9475
IU
190
%
Vitamin C
 
33.7
mg
41
%
Calcium
 
104
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.