Leftover Turkey Curry
Ingredients
- 4 tablespoons vegetable oil ⓘ
- 1 onion, finely chopped ⓘ
- 4 garlic cloves, finely chopped ⓘ
- 1 tablespoon tomato paste ⓘ
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander ⓘ
- 1/2 teaspoon turmeric ⓘ
- 1/4 teaspoon chili powder
- 1/4 teaspoon garam masala ⓘ
- 1/4 teaspoon salt ⓘ
- 1 lb roasted turkey, chopped into 1/2in pieces ⓘ
- 1 teaspoon grated gingerroot (optional) ⓘ
- 1 teaspoon lemon juice ⓘ
- 1 bunch fresh cilantro, chopped ⓘ
Instructions
- Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.
- In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chili powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.
- Stir in the turkey pieces and cook for 1 minute.
- Add 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger (if using) and the lemon juice.
- Garnish with cilantro and serve with plain basmati rice, bread and a salad of crisp lettuce.
Nutrition & Diet Analysis (per serving)
747
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).