Delia Smith Turkey Curry Recipe

This easy turkey curry is a perfect way to use up leftover turkey! It’s full of warm spices, creamy yogurt, and fresh spinach, making it both comforting and flavorful. Serve it with rice or naan for a delicious meal.

Ingredients Needed:

• 20g/¾oz fresh coriander, stalks and leaves
• 2 tbsp butter
• 1 tbsp coconut oil or olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 20g/¾oz ginger, peeled and finely chopped
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½–1 red chili, finely chopped (to taste)
• 400g/14oz tin chopped tomatoes
• 100ml/3½fl oz turkey or chicken stock
• 350–400g/12–14oz cooked leftover turkey meat, cut into cubes or shredded
• 125g/4½oz baby spinach
• 100g/3½oz natural yogurt
• salt and freshly ground black pepper

How To Make Turkey Curry Recipe?

1. Sauté the aromatics: Melt the butter and oil in a saucepan over medium heat. Add the onion, garlic, and ginger, and cook for about 15 minutes, stirring often, until soft and golden.
2. Cook the spices: Add the cumin, turmeric, ground coriander, cinnamon, chopped coriander stalks, and chili. Stir well and cook for 2 minutes until fragrant.
3. Make the sauce: Pour in the chopped tomatoes and stock, then season with salt and black pepper. Bring to a simmer and cook for 20 minutes until the sauce thickens.
4. Add the turkey: Stir in the cooked turkey and let it heat through.
5. Finish the curry: Add the spinach and let it wilt. Turn off the heat, then mix in the yogurt and most of the coriander leaves.
6. Serve and enjoy: Garnish with the remaining coriander leaves and serve hot with rice or naan.

Recipe Tips:

• Cook the onions well for deep flavor: Let the onions cook until golden brown. This brings out their natural sweetness and makes the curry rich and flavorful. Rushing this step can leave the curry tasting sharp and raw.
• Toast the spices before adding liquids: Stir the spices into the onions and cook for at least 1-2 minutes. This step helps release their oils and boosts the flavor of the curry. If you skip this, the spices may taste flat.
• Use fresh ginger and garlic for the best taste: Freshly chopped ginger and garlic add a deep, warm flavor. Avoid using bottled or powdered versions, as they won’t give the same rich taste.
• Add the yoghurt slowly to prevent curdling: Turn off the heat before adding the yoghurt and stir it in gently. If added too quickly over high heat, it may separate and affect the texture of the curry.
• Simmer the sauce until it thickens: Let the sauce cook for at least 20 minutes before adding the turkey. This allows the flavors to blend and prevents a watery curry. If it looks too thin, let it cook a little longer before moving to the next step.

How To Store & Reheat Leftovers?

• Refrigerate: Let the turkey curry cool down first. Then, put it in a sealed container and keep it in the fridge for up to 4 days.
• Freeze: Cool the curry before freezing. For the best texture, freeze the sauce without the turkey. Mix the cold turkey into the cold sauce and freeze for up to 3 months.
• Reheat: Pour the curry into a pan and warm it over low heat, stirring often. If it’s too thick, add a little water or stock to loosen the sauce. Heat until steaming hot.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 450mg
• Potassium: 600mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 35g

Delia Smith Turkey Curry Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

320

kcal

This easy turkey curry is a perfect way to use up leftover turkey! It’s full of warm spices, creamy yogurt, and fresh spinach, making it both comforting and flavorful. Serve it with rice or naan for a delicious meal.

Ingredients

• 20g/¾oz fresh coriander, stalks and leaves

• 2 tbsp butter

• 1 tbsp coconut oil or olive oil

• 1 onion, chopped

• 2 garlic cloves, finely chopped

• 20g/¾oz ginger, peeled and finely chopped

• 2 tsp ground cumin

• 1 tsp ground turmeric

• 1 tsp ground coriander

• ½ tsp ground cinnamon

• ½–1 red chili, finely chopped (to taste)

• 400g/14oz tin chopped tomatoes

• 100ml/3½fl oz turkey or chicken stock

• 350–400g/12–14oz cooked leftover turkey meat, cut into cubes or shredded

• 125g/4½oz baby spinach

• 100g/3½oz natural yogurt

• salt and freshly ground black pepper

Directions

• Sauté the aromatics: Melt the butter and oil in a saucepan over medium heat. Add the onion, garlic, and ginger, and cook for about 15 minutes, stirring often, until soft and golden.
• Cook the spices: Add the cumin, turmeric, ground coriander, cinnamon, chopped coriander stalks, and chili. Stir well and cook for 2 minutes until fragrant.
• Make the sauce: Pour in the chopped tomatoes and stock, then season with salt and black pepper. Bring to a simmer and cook for 20 minutes until the sauce thickens.
• Add the turkey: Stir in the cooked turkey and let it heat through.
• Finish the curry: Add the spinach and let it wilt. Turn off the heat, then mix in the yogurt and most of the coriander leaves.
• Serve and enjoy: Garnish with the remaining coriander leaves and serve hot with rice or naan.

Notes

• Cook the onions well for deep flavor: Let the onions cook until golden brown. This brings out their natural sweetness and makes the curry rich and flavorful. Rushing this step can leave the curry tasting sharp and raw.
• Toast the spices before adding liquids: Stir the spices into the onions and cook for at least 1-2 minutes. This step helps release their oils and boosts the flavor of the curry. If you skip this, the spices may taste flat.
• Use fresh ginger and garlic for the best taste: Freshly chopped ginger and garlic add a deep, warm flavor. Avoid using bottled or powdered versions, as they won’t give the same rich taste.
• Add the yoghurt slowly to prevent curdling: Turn off the heat before adding the yoghurt and stir it in gently. If added too quickly over high heat, it may separate and affect the texture of the curry.
• Simmer the sauce until it thickens: Let the sauce cook for at least 20 minutes before adding the turkey. This allows the flavors to blend and prevents a watery curry. If it looks too thin, let it cook a little longer before moving to the next step.