This easy turkey curry is perfect for using up leftover turkey. It’s warm, full of flavor, and comes together in one pan with simple ingredients. creamy coconut milk, a touch of spice, and soft peppers make it a cozy meal served with rice or naan.

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Ingredients Needed:

1 tablespoon olive oil
1 medium onion
1 red pepper
1 green pepper
1 teaspoon chilli flakes
3 cloves garlic
3 cm ginger
3 teaspoons garam masala
2 teaspoons turmeric
500 g leftover cooked turkey
350 ml passata
200 ml coconut milk
Salt and pepper to taste

How To Make Turkey Curry Recipe?

Soften the veggies: Heat the oil in a wide, deep pan. Add the onion and both peppers. Cook on low heat with the lid on for about 5 minutes, just until they’re soft but not browned.
Add the spices: stir in the chili flakes, garlic, ginger, garam masala, and turmeric. Let it cook gently for 2 minutes. If things look dry, splash in a little hot water to loosen it up.
Add the turkey and sauce: tip in the shredded turkey, pour in the passata and coconut milk, then season with salt and pepper. Bring everything to a boil, then turn the heat down and let it simmer for about 10 minutes. The sauce will thicken a bit and the turkey should be hot all the way through.
Ready to serve: spoon it over some fluffy rice or dip it in with warm naan. Add your favorite chutneys or raita on the side if you like.

Recipe Tips:

Slice the onions and peppers thinly: so they cook faster and blend better into the curry. Thick slices can stay crunchy and throw off the texture.
Don’t skip the lid in the first step: covering the pan helps the veggies soften without browning or drying out.
Grate the garlic and ginger fresh: instead of using paste. It gives a much better taste and really lifts the flavor of the whole curry.
Use full-fat coconut milk: for a creamy and rich sauce. Light versions can make the curry too watery.
Let the curry simmer gently: don’t rush this part. Giving it those 10 minutes on low heat helps the flavors come together and makes the turkey extra tasty.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover turkey curry cool until it reaches room temperature. Then transfer it to an airtight container and keep it in the fridge for up to 3 days.
Freeze: Let the curry cool down fully, then place it in a freezer-safe container. Freeze for up to 2 months.
Reheat: Pour the curry into a pan and heat on low, stirring often, until it’s piping hot. Add a splash of water or coconut milk if the sauce is too thick.

Nutrition Facts:

Calories: 340 kcal
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 70mg
Sodium: 450mg
Potassium: 600mg
Total Carbohydrate: 12g
Dietary Fiber: 3g
Sugars: 6g
Protein: 30g

Try More Mary Berry Recipes:

Mary Berry Turkey Curry Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Ingredients

1 tablespoon olive oil
1 medium onion
1 red pepper
1 green pepper
1 teaspoon chilli flakes
3 cloves garlic
3 cm ginger
3 teaspoons garam masala
2 teaspoons turmeric
500 g leftover cooked turkey
350 ml passata
200 ml coconut milk
Salt and pepper to taste

Directions

Soften the veggies: Heat the oil in a wide, deep pan. Add the onion and both peppers. Cook on low heat with the lid on for about 5 minutes, just until they’re soft but not browned.
Add the spices: stir in the chili flakes, garlic, ginger, garam masala, and turmeric. Let it cook gently for 2 minutes. If things look dry, splash in a little hot water to loosen it up.
Add the turkey and sauce: tip in the shredded turkey, pour in the passata and coconut milk, then season with salt and pepper. Bring everything to a boil, then turn the heat down and let it simmer for about 10 minutes. The sauce will thicken a bit and the turkey should be hot all the way through.
Ready to serve: spoon it over some fluffy rice or dip it in with warm naan. Add your favorite chutneys or raita on the side if you like.

Notes

Slice the onions and peppers thinly: so they cook faster and blend better into the curry. Thick slices can stay crunchy and throw off the texture.
Don’t skip the lid in the first step: covering the pan helps the veggies soften without browning or drying out.
Grate the garlic and ginger fresh: instead of using paste. It gives a much better taste and really lifts the flavor of the whole curry.
Use full-fat coconut milk: for a creamy and rich sauce. Light versions can make the curry too watery.
Let the curry simmer gently: don’t rush this part. Giving it those 10 minutes on low heat helps the flavors come together and makes the turkey extra tasty.