TURKEY CURRY
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
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
TURKEY CURRY
I'm always looking for new and interesting ways to use leftover turkey-especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. -Martha Balser, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.
Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 235mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
QUICK TURKEY CURRY WITH FRUITS AND NUTS
Make and share this Quick Turkey Curry With Fruits And Nuts recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, melt the butter.
- Add the onion, apple and garlic and cook over moderate heat, stirring often, until softened, about 3 minutes.
- Sprinkle with the curry powder and stir for 15 seconds.
- Sprinkle on the flour and cook, stirring, for 1 minute.
- Stir in the broth and bring to a simmer; reduce the heat to low and cook for 5 minutes.
- Stir in the turkey and cook until heated through, about 2 minutes.
- Stir in the yogurt and banana and cook until heated through, about 30 seconds; do not boil.
- Transfer to a serving dish, sprinkle with the almonds and serve immediately, preferably over cooked basmati rice.
- Serves four.
Nutrition Facts : Calories 469.5, Fat 24.9, SaturatedFat 8.8, Cholesterol 113.1, Sodium 102.3, Carbohydrate 23.5, Fiber 4.5, Sugar 10.8, Protein 39.7
QUICK TURKEY CURRY
Categories Fruit Juice Ginger Onion Rice turkey Sauté Quick & Easy Apple Curry Cilantro Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.
CURRIED SMOKED TURKEY AND FRUIT SALAD
Provided by Tarla Thiel
Categories Salad Dairy Fruit Nut Poultry turkey Vegetable No-Cook Quick & Easy Yogurt Lunch Cantaloupe Summer Bon Appétit Pasadena California
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
- Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.
TURKEY CURRY PATTIES
Use up your leftover Christmas turkey in these moreish turkey curry patties. They're perfect for the days after the big meal, or you can freeze them for later
Provided by Melissa Thompson - Journalist and food writer
Categories Lunch
Time 1h30m
Number Of Ingredients 23
Steps:
- First, make the pastry. Combine the flour, spices, sugar and 1 tsp salt. Rub in the butter and shortening with your fingers until the mixture resembles breadcrumbs. Whisk 1 egg and the vinegar together, then tip into the flour mixture. Bring together into a dough using your hands, adding 3-6 tbsp water if needed until just pliable. Knead for 3-5 mins, then cover and chill for 30 mins. Remove from the fridge 30 mins before you're ready to use.
- Meanwhile, heat the oil in a pan and fry the onion over a medium heat for 10 mins until softened. Add the tomato, thyme, garlic, chilli, if using, and ginger. Fry for a further 3 mins. Mix all the spices with a few tablespoons of water, then add to the pan. Fry for another 5 mins until the water evaporates and the spices are fragrant.
- Add the turkey and fry for 5 mins. Pour in the stock, then reduce the heat and simmer for 10-15 mins until most of the liquid has reduced. Remove from the heat and leave to cool completely. Chill until ready to use. Will keep chilled for up to 24 hrs.
- Heat the oven to 180C/160C fan/gas 6. Roll the chilled pastry out on a floured surface or sheet of baking parchment (this helps prevent the turmeric from staining the surface) to a 4mm thickness. If it starts to crack, press small pieces of the pastry into the gaps to fill. Using a 15cm-diameter bowl as a template, cut out as many circles of pastry as you can, then re-roll the offcuts and repeat until all the pastry has been used. You should end up with about 10 circles. Transfer to a baking tray lined with baking parchment.
- Working with one pastry circle at a time, spoon 2 tbsp of the turkey curry filling onto one side of the circle, leaving a 2cm border. Beat the remaining egg with the milk and brush onto the border. Fold one half of the pastry over the other to form a semicircle and enclose the filling. Press the edges together, seal with a fork and prick the top all over.
- Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.
Nutrition Facts : Calories 652 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.82 milligram of sodium
TURKEY & PARSNIP CURRY
This post-Christmas curry is full of flavour and so easy to make - even better, it's all cooked in one pan, so there's very little washing up
Provided by Good Food team
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan, add the onions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
- To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ canfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
- To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.
Nutrition Facts : Calories 406 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 43 grams protein, Sodium 1.22 milligram of sodium
FRUITY TURKEY CURRY
Leftover turkey shines in this make-ahead curry. I often reduce the amount of curry powder as my family doesn't like it, but feel free to spice this how you please. I use fresh pineapple but it works well with the canned.
Provided by Lennie
Categories Curries
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Here's something different to help use up leftover holiday turkey.
- Make this entire dish the night before, or first thing in the morning and then refrigerate all day; it tastes much better when reheated.
- In a large saucepan over medium heat, melt butter and saute onions, celery and apple slices until tender, but do not let brown.
- Sprinkle with the flour and curry powder and cook for 3 minutes, whisking occasionally.
- Add salt, pepper, dry mustard and bay leaf, then slowly pour in the chicken stock (or turkey stock if you were ambitious and made some).
- Turn the heat up and bring to a boil, then turn heat back down and simmer for 15 minutes, stirring occasionally.
- Remove bay leaf and add pineapple chunks and cream and cook for 2 minutes.
- Remove from heat, cover, and refrigerate; pour into a storage container if you don't want to refrigerate your pot too.
- Just before serving, return curry mixture to a large pot and stir in turkey meat.
- Cook over medium heat until completely heated through.
- Serve with rice.
- If you happen to have leftover cranberry sauce, goose it up with some raisins that have been plumped in hot water (or warm brandy) and some freshly grated ginger-- a sort of cheater chutney that uses up the cranberry sauce.
Nutrition Facts : Calories 265.4, Fat 17.4, SaturatedFat 10.4, Cholesterol 45.5, Sodium 1070, Carbohydrate 24.3, Fiber 3.1, Sugar 13.1, Protein 5.4
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