This 20-minute Turkey Curry is a creamy concoction of leftover turkey suspended in a hearty and tasty coconut and tomato sauce. It is a tasty recipe that is a delicious meal when served with some rice or roti.
Do you have any leftover turkey still hanging around? Well, if you do, then let’s jazz it up into a delicious and easy, 20-Minute Turkey Curry like this one!
This curry is so flavorful. It is thick and creamy. To me, it is comfort food at it’s finest.
I love this tasty turkey curry because it is not only quick to make, it is so easy too. And, you can find all the ingredients you need for this curry in just about any grocery store.
What are the ingredients needed to make this 20-Minute Turkey Curry?
You will need the following 15 main ingredients for this curry, and they are:
- Leftover cooked turkey
- Fresh garlic cloves
- Red onion
- Fresh ginger
- Canned diced tomatoes
- Full-fat coconut milk
- Ground coriander
- Ground cumin
- Smoked paprika
- Ground turmeric
- Ground cinnamon
- Frozen spinach
You will also need salt and pepper to season this curry with. Some oil or butter to sauté everything in. . And, these next few ingredients are totally optional, but you can use some parsley, cilantro, and pepper flakes to garnish the curry with.
How do you make this Turkey Curry in 20 minutes?
First off, add some oil, coconut oil or butter to a heavy bottom pan. And place the pan over medium heat.
Then, peel and dice an onion and add it to the pan with the oil and let it sauté for about 3 minutes, stirring it so it doesn’t burn.
While the onion sautés, peel and dice up the cloves of garlic and ginger and add that to the onion in the pan. Sauté for about 4 more minutes.
Chop up the celery and add that to the pan with the onion, ginger, and garlic. Sauté this for another 3 minutes.
Cut up the cooked turkey into bite-sized pieces while the celery, garlic, ginger, and onion sauté.
Then add the canned diced tomatoes, coconut milk, coriander, cumin, smoked paprika, cayenne, cinnamon, turmeric, and cardamom to the pan and stir well.
Next, add in the frozen spinach and cooked turkey and mix well. Turn the heat down to low and let this cook for about 5 more minutes with a lid on it.
Remove the lid and season this 20-minute curry with salt and pepper and enjoy.
If you do not have any leftover turkey on hand, well, this recipe can also be made with leftover chicken, or any cooked meat you prefer.
The onions, ginger, and garlic are a must for this recipe. But you can leave out the celery if you want to.
While I used canned diced tomatoes, you can also use fire roasted tomatoes or tomato sauté in this recipe. If you go with the latter, you might need to add some water, chicken stock or vegetable stock to thin this curry out a bit.
If full-fat coconut milk is not an option for you, you can use light coconut milk. Almond milk does change the taste of this, so I would use it with caution. If you are not lactose intolerant, you can even use cow milk.
If you do not have or want to get all the spices, you could use a pre-made curry paste instead of the coriander, cumin, Smoked paprika, turmeric, cinnamon, cayenne, and cardamom.
This 20-minute turkey curry is a thick curry. If you like to thin it out, you can add in a 1/4 cup to 1/2 cup of water, chicken stock, or vegetable stock.
How to serve this leftover turkey curry?
This curry can be paired with some white rice or brown rice for a simple and tasty weeknight meal.
Or it can be paired with some yellow rice or turmeric quinoa or roti as well as some mixed vegetable curry, some broccoli croquettes, and some apple cranberry chutney for a more hearty weekend gathering.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!