Nigella Turkey Curry Recipe

This easy leftover turkey curry is a quick and delicious way to use up extra turkey after Christmas! Made with simple ingredients and warm spices, it’s ready in just 25 minutes. The creamy sauce pairs perfectly with rice or naan. No leftover turkey? You can use cooked chicken instead!

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?

1. Cook the vegetables: Heat olive oil in a large pan over medium heat. Add the onion and peppers, cover, and cook for 5 minutes until soft.
2. Add the spices: Stir in the chili flakes, garlic, ginger, garam masala, and turmeric. Cook for 2 minutes, adding a splash of water if needed.
3. Simmer the curry: Add the turkey, passata, and coconut milk. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes until the sauce thickens and the turkey is heated through.
4. Serve and enjoy: Serve hot with rice or naan for a comforting meal.

Recipe Tips:

• Use the Right Heat: Cook the onions and peppers on medium heat to soften them without burning. If the heat is too high, they can burn and give a bitter taste to the curry.
• Fresh Ginger and Garlic Matter: Using fresh ginger and garlic instead of jarred or powdered will give the curry a much better flavor. Grate them finely so they blend well into the sauce.
• Don’t Skip the Simmering: Let the curry simmer for at least 10 minutes. This helps the flavors blend and makes the sauce thicker and richer.
• Taste and Adjust: Before serving, taste the curry and adjust the seasoning. Add more salt, a pinch of sugar if the tomatoes are too tangy, or extra spice if you want it hotter.
• Coconut Milk Thickness Matters: If you want a creamier curry, use full-fat coconut milk. If you prefer a lighter curry, use reduced-fat coconut milk, but the sauce will be thinner.

How To Store & Reheat Leftovers?

• Refrigerate: Let the turkey curry cool down first. Then, put it in a sealed container and store it in the fridge for up to 3 days.
• Freeze: After cooling, place the curry in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Pour the curry into a pan and warm it over low to medium heat, stirring occasionally. If it thickens too much, add a splash of water or coconut milk to loosen the sauce.

Nutrition Facts:

• Calories: 308 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 200mg
• Potassium: 600mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 32g

Nigella Turkey Curry Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

308

kcal

This easy leftover turkey curry is a quick and delicious way to use up extra turkey after Christmas! Made with simple ingredients and warm spices, it’s ready in just 25 minutes. The creamy sauce pairs perfectly with rice or naan. No leftover turkey? You can use cooked chicken instead!

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

• Cook the vegetables: Heat olive oil in a large pan over medium heat. Add the onion and peppers, cover, and cook for 5 minutes until soft.
• Add the spices: Stir in the chili flakes, garlic, ginger, garam masala, and turmeric. Cook for 2 minutes, adding a splash of water if needed.
• Simmer the curry: Add the turkey, passata, and coconut milk. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes until the sauce thickens and the turkey is heated through.
• Serve and enjoy: Serve hot with rice or naan for a comforting meal.

Notes

• Use the Right Heat: Cook the onions and peppers on medium heat to soften them without burning. If the heat is too high, they can burn and give a bitter taste to the curry.
• Fresh Ginger and Garlic Matter: Using fresh ginger and garlic instead of jarred or powdered will give the curry a much better flavor. Grate them finely so they blend well into the sauce.
• Don’t Skip the Simmering: Let the curry simmer for at least 10 minutes. This helps the flavors blend and makes the sauce thicker and richer.
• Taste and Adjust: Before serving, taste the curry and adjust the seasoning. Add more salt, a pinch of sugar if the tomatoes are too tangy, or extra spice if you want it hotter.
• Coconut Milk Thickness Matters: If you want a creamier curry, use full-fat coconut milk. If you prefer a lighter curry, use reduced-fat coconut milk, but the sauce will be thinner.