Leftover Turkey Curry Food

TURKEY CURRY WITH RICE

Turkey Curry with Rice image

When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/3 cups chicken broth
2 tablespoons curry powder
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon pepper
3 medium carrots, thinly sliced
1 medium onion, finely chopped
1 package (16 ounces) frozen cauliflower, thawed
3 cups chopped cooked turkey
1/2 cup mango chutney
2 teaspoons all-purpose flour
1 cup coconut milk
4-1/2 cups hot cooked rice
Additional mango chutney, optional

Steps:

In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.

Nutrition Facts : Calories 363 calories, Fat 9g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 787mg sodium, Carbohydrate 64g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.

LEFTOVER TURKEY CURRY

Leftover Turkey Curry image

Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time 45m

Number Of Ingredients 14

Ingredients

3 tablespoons safflower oil or butter
1 small onion, thinly sliced
1 tablespoon minced garlic (from 2 large cloves)
1 tablespoon minced peeled ginger
Kosher salt
1 tablespoon tomato paste
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 Yukon Gold potatoes, peeled, cut into a 1-inch dice
2 1/2 cups no-sodium-added chicken broth
1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving
2 cups coarsely shredded cooked turkey
1/4 cup plain yogurt (not Greek), plus more for serving
Cooked basmati rice and fresh mint or basil leaves, for serving

Steps:

Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.

TURKEY CURRY

Turkey curry image

Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

Provided by Katy Greenwood

Categories Main course

Time 20m

Number Of Ingredients 11

Ingredients

1 tbsp sunflower oil
1 large onion, thickly sliced
1 green pepper, deseeded and chopped
2 tbsp curry paste (or gluten-free alternative)
2 garlic cloves, crushed
400g can chopped tomatoes
300g leftover turkey, diced
300g leftover cooked potato (either boiled or roast), diced
2 tbsp mango chutney
small pack coriander, roughly chopped
rice or naan bread, to serve

Steps:

Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium

LEFTOVER TURKEY CURRY

Leftover Turkey Curry image

Transform cooked turkey into something spicy and special in next to no time with this recipe for turkey curry.

Provided by English_Rose

Categories Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon garam masala
1/4 teaspoon salt
1 lb roasted turkey, chopped into 1/2in pieces
1 teaspoon grated gingerroot (optional)
1 teaspoon lemon juice
1 bunch fresh cilantro, chopped

Steps:

Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.
In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chili powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.
Stir in the turkey pieces and cook for 1 minute.
Add 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger (if using) and the lemon juice.
Garnish with cilantro and serve with plain basmati rice, bread and a salad of crisp lettuce.

Nutrition Facts : Calories 451.6, Fat 26.1, SaturatedFat 4.6, Cholesterol 115, Sodium 354, Carbohydrate 7.2, Fiber 1.7, Sugar 2.4, Protein 45.7

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