Christmas is a wonderful time of the year with all sorts of delicious foods. The Christmas centrepiece is usually the turkey along with loads of sides and sauces. The traditional turkey dinner is not exactly low in calories and it’s also quite a workload to be honest. Especially, if you are hosting a family do. So, we’re sure that you’ll have a bunch of turkey leftovers.
If you don’t feel like doing too much cooking after Boxing Day, then this leftover turkey curry is the recipe for you. You will get some Asian flavours on the plate rather than the traditional Christmas ones. Plus, we’re sure that Christmas was already expensive enough so at least make the most of the leftover food.
SERVES 4 | PREP TIME – 10 mins | COOK TIME – 30 mins | TOTAL TIME – 40 mins
Per Serving = 372 Cals | Fat 17g | Carbs 18g | Protein 32g
Ideas For Serving
If you have leftover roast potatoes, you could serve them with the leftover turkey curry. You can also add leftover vegetables/trimmings to the curry if you think you have sinned too much during the holidays. For instance some sliced carrots adds both a nice sweetness and some texture to the dish. You can also:
Make lemon rice with bits of cut lemon topped with some parsley.
Toss some spinach in the pan with some butter.
Make a traditional green salad with a basic mustard vinaigrette for some acidity.
Grate some red cabbage and parboil it with some vinegar and sugar, which is traditional Christmas recipe.
Make fresh garlic or peshwari naan (the sweet kind with the almonds, coconut and raisins inside) – it’s divine!
45ml (3 tbsp) extra virgin olive oil
500ml (2 cups) chopped onions
10ml (2 tsp) garlic, crushed
5cm (2 in) fresh ginger, peeled and finely chopped
1 bay leaf
1.25ml (¼ tsp) salt
1.25ml (¼ tsp) turmeric powder
450g (1lb) leftover cooked turkey, cut into bite-sized pieces
2 green chillies, finely chopped
5ml (1 tsp) cumin powder
5ml (1 tsp) ground cayenne
250ml (1 cup) chopped tomatoes
15ml (1 tbsp) tomato puree
2.5ml (½ tsp) white vinegar
10ml (2 tsp) brown sugar
1 fresh lime, juiced
125ml (½ cup) water
Heat oil in a heavy saucepan. Add the onions, garlic, bay leaf, salt and turmeric powder and fry until the mixture turns golden brown. It should take about 5 minutes.
Add the leftover turkey to the pan and brown the meat.
The other spices: chillies, cumin and cayenne should now be added and stirred in thoroughly.
Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
Add the tomato puree, vinegar, lime juice, sugar and water.
Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
Sprinkle chopped coriander on top and garnish with a slice of lime.
Serve with either leftover veggies/roasties or boiled rice.