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
- Spray a large saucepan with low calorie cooking spray and place over a medium heat.
- Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.
- Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 - 3 minutes.
- 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.
- Add the potatoes and coconut dairy free milk alternative, cover and simmer over a low heat for a further 5 minutes.
- 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.
- Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.
- Garnish with a sprig of flat leafed parsley if wished and serve. Enjoy your dinner!