- 10MINS
- 30MINS
- Serves 4
- 333KCAL
A simple, family friendly curry that uses up those Christmas leftovers, reducing food waste while tasting delicious!
Also in these categories:
Easy Peasy 
- Gluten Free Use GF stock cube
- Dairy Free Use DF Greek yoghurt
4
NutritionPer Serving
- Calories333
- Carbs20g
- Protein51g
- Fat4.1g
- Saturates1.5g
- Sugars9.7g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
After Christmas Day dinner, there’s often a ton of leftovers in the fridge, left looking sad and forgotten. What if we told you that you can transform the plain turkey and cooked veggies into a deliciously creamy curry that’s packed full of flavours that the whole family will love?
We love reducing food waste where possible, and you can’t get much better than using up leftovers and cupboard staples for a festive twist on a classic Indian fakeaway. Although our recipe is a mild dish, feel free to add more chilli if you want to ramp up the heat in this Turkey Curry!
For more ingenious ways of using up your leftovers, we also have a festive twist on a traditional sandwich filler, Coronation Turkey.
A real Boxing Day treat, BBQ Turkey Sliders with Christmas Slaw is another great way of using up any leftover turkey that will create quite a stir!
We’ve used sprouts, green beans and roasties in our recipe, but you can use whatever you have in the fridge and still enjoy a lighter low calorie curry on Boxing Day: perfect after the indulgence of Christmas!
Take a look at our Christmas category for even more delicious festive recipes!
What diets is this Turkey Curry suitable for?
This Turkey Curry can be made gluten free and dairy free as long as you swap out the following ingredients for gluten free and/or dairy free versions;
- Chicken stock cube
- Fat free Greek yoghurt
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Turkey Curry?
We’ve used typical Christmas dinner veggies but you don’t have to use these: simply throw in whatever you have left over from dinner!
We’ve used a coconut dairy free milk alternative, like Alpro Unsweetened Coconut Milk, which you can find in the long-life milk aisle at the supermarket.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Great use of Christmas leftovers in a comforting curry!
I swapped out brussel sprouts for cauliflower as I had none left. A healthier option than oven roasts would be sweet potato roasted or butternut squash.
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‘Delicious tasting bowl of food and a great way to use up the turkey leftovers!’
MaryB
This post contains affiliate links: what this means
Elevate the presentation on the dinner table with a set of curry serving bowls from Amazon, just like what you’d find in a restaurant!
A large saucepan like this one from Amazon is great for this recipe as it’s mainly reheating ingredients with a little bit of sauteeing.
How many calories are in this Turkey Curry?
There are 333 calories per portion in this Turkey Curry which means it falls into our Everyday Light recipe category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Turkey Curry is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Spray a large saucepan with low calorie cooking spray and place over a medium heat.
Step 2
Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.
Step 3
Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 – 3 minutes.
Step 4
Add the stock, tomato puree, turkey and season with salt and pepper. Cover with a lid and simmer over a low heat for 10 minutes.
Step 5
Add the potatoes and coconut dairy free milk alternative, cover and simmer over a low heat for a further 5 minutes.
Step 6
Add the Brussels sprouts, beans and peas, cover and simmer over a low heat for 1 – 2 minutes, until the vegetables are hot, but are still bright green and not overcooked.
Step 7
Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.
Step 8
Garnish with a sprig of flat leafed parsley if wished and serve.
What could I serve with this Turkey Curry?
You could serve this curry with a pile of fluffy rice and extra steamed veggies, perhaps alongside some of our other Christmas dishes!
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How do you know when Turkey Curry is cooked?
The Turkey Curry should be cooked until it has a thick and rich sauce – this will take around 25 minutes.
You should cook this Turkey Curry until the cheese is golden and bubbling. This will take around 25 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Turkey Curry in the fridge?
You should eat this Turkey Curry straight away, and within 48 hours of the turkey being cooked and cooled.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Turkey Curry in the fridge for approximately 3 days or so.
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Turkey Curry
A simple, family friendly curry that uses up those Christmas leftovers, reducing food waste while tasting delicious!
- Gluten Free
- Dairy Free
- Prep Time
10 MINS
- Cook Time
30 MINS
- KCals 333
- Carbs 20G
- Serving
4 4
- Up
- Down
- Metric/Cups
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Ingredients
- 500 g cooked turkey meat skin removed and cut into 2cm chunks
- 2 medium onions peeled and finely chopped
- 2 cloves garlic peeled and crushed
- 2 tbsp mild curry powder
- 1 chicken stock cube
- 500 ml boiling water to combine with stock cube
- 1 tbsp tomato puree
- 4 cooked roast potatoes, approx 40g each cut into 2cm chunks
- 150 g cooked Brussels sprouts cut into quarters
- 50 g cooked fine green beans halved
- 50 g cooked frozen peas
- 200 ml coconut dairy free milk alternative
- 100 g fat free Greek yoghurt
- salt and pepper to taste
- low calorie cooking spray
- a few sprigs of flat leaf parsley to garnish (optional)
Metric - US Customary
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- Spray a large saucepan with low calorie cooking spray and place over a medium heat.
- Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.
- Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 - 3 minutes.
- Add the stock, tomato puree, turkey and season with salt and pepper. Cover with a lid and simmer over a low heat for 10 minutes.
- Add the potatoes and coconut dairy free milk alternative, cover and simmer over a low heat for a further 5 minutes.
- Add the Brussels sprouts, beans and peas, cover and simmer over a low heat for 1 - 2 minutes, until the vegetables are hot, but are still bright green and not overcooked.
- Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.
- Garnish with a sprig of flat leafed parsley if wished and serve.
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Recipe notes
Tip: If you would like the curry to be hotter, add a little mild chilli powder in step 2 to suit your own taste.
Tip: When using leftover cooked turkey, make sure you use it within 48 hours of it originally being cooked and make sure it is piping hot throughout before serving.
Tip: You don't have to use the vegetables suggested here, just add whatever leftover cooked vegetables you have!
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