Creamy coconut curry, with tomato and fresh coriander.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • Indian
    • Dairy Free
    • Gluten Free

    Leftover Turkey Curry

    Recipe Information

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    450g Cooked Leftover Turkey Meat

    400g Chunky Chopped Tomatoes

    400ml Coconut Milk

    1 Large Onion, finely chopped

    1 Green Chilli, finely chopped, no seeds

    5g Fresh Coriander, chopped

    2 tbsp Curry Powder

    1 tbsp Mango Chutney

    30ml Olive Oil

    20ml Lemon Juice

    100ml Boiling Water

    1 Chicken Stock Cube


    In a wok, sauté the onion in the olive oil until softened.

    Add the chilli and the curry powder to the wok and cook gently for a few minutes.

    Add the tomatoes, coconut milk, boiling water, lemon juice, mango chutney and crumble in the stock cube.

    Stir well and gently cook for 20 minutes.

    Add the turkey and heat through, gently.

    Sprinkle with coriander and serve with rice and naan bread.