Wednesday, July 21, 2021



The Easy Leftover Turkey Curry is quick and simple, yet packed with flavor. Ready in just 25 minutes, this tikka masala-style curry is a great way to use up your leftover turkey.



  • 4 cooked roast potatoes, approx 40g each cut into 2cm chunks
  • 500 g cooked turkey meat skin removed and cut into 2cm chunks
  • a few sprigs of flat leaf parsley to garnish (optional)
  • 500 ml boiling water to combine with stock cube
  • 150 g cooked Brussels sprouts cut into quarters
  • 2 medium onions peeled and finely chopped
  • 200 ml coconut dairy free milk alternative
  • 50 g cooked fine green beans halved
  • 2 cloves garlic peeled and crushed
  • 100 g fat free Greek yoghurt
  • 2 tbsp mild curry powder
  • low calorie cooking spray
  • 50 g cooked frozen peas
  • salt and pepper to taste
  • 1 chicken stock cube
  • 1 tbsp tomato puree



  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat.
  2. Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.
  3. Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 - 3 minutes.
  4. Add the stock, tomato puree, turkey and season with salt and pepper. Cover with a lid and simmer over a low heat for 10 minutes.
  5. Add the potatoes and coconut dairy free milk alternative, cover and simmer over a low heat for a further 5 minutes.
  6. Add the Brussels sprouts, beans and peas, cover and simmer over a low heat for 1 - 2 minutes, until the vegetables are hot, but are still bright green and not overcooked.
  7. Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.
  8. Garnish with a sprig of flat leafed parsley if wished and serve. Enjoy your dinner!