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.
Servings: 6
Ingredients
- 2 tsp Olive oil
- 2 Onions Peeled and finely chopped
- 4 Garlic cloves Peeled and crushed
- 1 tbsp Ginger puree Or freshly grated ginger if you prefer
- 150 g Curry paste See notes
- 500 g Butternut squash cubes See notes
- 1 x 400 g Tin chopped tomatoes
- 500 ml Hot vegetable stock Made from a cube is fine
- 100 g Dried red lentils Rinsed
- 0.5 tsp Sea salt
- 500 g Leftover cooked turkey Cut into 3cm chunks
- 4 tbsp Mango chutney
- 200 g Baby spinach
Instructions
- Heat the oil in a large saucepan over a medium heat, add the onions, garlic, ginger and curry paste and cook gently for about 10 minutes until soft. Add the butternut squash, tomatoes, stock, lentils and salt, stir well and pop a lid on. Cook for 15-20 minutes, stirring occasionally.
- When the lentils and butternut squash are soft and cooked through, add the turkey and mango chutney. Cook for a further 5-10 minutes until the turkey is hot through.
- Turn off the heat, add the spinach and cover for 5 minutes until wilted. Mix and serve.
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).
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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: I use a 500g/1.1lb bag of frozen squash here as it's such a handy shortcut. If you prefer to use fresh, that's fine. A small butternut squash will be about 500g/1.1lb after peeling and deseeding
Curry paste: Use one that suits your taste and spice levels (korma, madras, tikka masala etc). Check the packet for what is considered a serving for 6 people and adjust the amount accordingly. It's usually 1-2 tbsp per person, but it may vary slightly for different brands
Nutrition
Calories: 381kcal | Carbohydrates: 32.4g | Protein: 37.1g | Fat: 9.5g | Saturated Fat: 0.9g | Cholesterol: 68mg | Sodium: 2750mg | Fiber: 6.8g | Sugar: 19g