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
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
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
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
FRUITY CARIBBEAN CURRY
Kidney beans and veg make chicken drumsticks go further with this sweet and hot curry - pack in 4 of your 5 a day in a filling family meal
Provided by Cassie Best
Categories Dinner, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
- Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.
Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
FRUITY TURKEY TAGINE
Freshen up Christmas leftovers of turkey, carrots and parsnips with ras el hanout in this sweet and spicy Moroccan stew
Provided by Emily Kydd
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
- Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
Nutrition Facts : Calories 343 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
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