Recipes

CHRISTINE TIZZARD

Turkey Curry

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This is a great recipe to spice up leftover holiday turkey! Simple and quick recipe that is packed with flavour!

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4

Course: Main

Ingredients Method

Ingredients

1-2 Tbsp olive oil
½ orange pepper, diced
½ yellow pepper, diced
1 cup cauliflower, chopped
½ cup green beans, cut into 2-inch pieces
1 (540ml) can crushed tomatoes
1 (400ml) can full fat coconut milk
2 cups leftover cooked turkey (shredded or cubed)
Salt and pepper to taste
1 Tbsp fresh lemon or lime juice
1/2 teaspoon cayenne pepper, or to taste
1 Tbsp smoked paprika
1 onion, diced
3 cloves of garlic, finely chopped
2 tsp fresh ginger root, finely chopped
1 Tbsp curry powder
1 Tbsp garam masala
2 tsp ground cumin
2 tsp ground coriander
Optional: 10-12 dried curry leaves
1 Tbsp turmeric
Optional Garnish: 1 Tbsp chopped fresh cilantro or basil, ½ cup toasted pumpkin seeds

Method

In a large saucepot, over medium heat, add oil, onion, garlic, and ginger to soften, about 5 minutes.
Stir in curry powder, garam masala, cumin, coriander, dried curry leaves (if using) turmeric, smoked paprika and cayenne pepper. Cook until combined and spices are toasted and fragrant.
Stir in green beans, cauliflower and peppers. Pour over tomatoes and coconut milk and bring to a simmer, for about 5 minutes
Stir in turkey and bring to simmer until turkey is heated through. Taste and season with salt, pepper and lemon juice.
Serve hot, over top of rice or grains and garnish if you like.

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