Leftover Turkey Curry Recipe with Coconut Milk | David Lloyd Clubs

Leftover Turkey Curry Recipe with Coconut Milk | David Lloyd Clubs

Turkey Curry recipe with coconut milk is a great way to use up some of that turkey on boxing day (or the day after Thanksgiving).

I really like the spicy contrast of using a Turkey Curry Recipe to make the most of  the leftover turkey. I mean I love a good roast as much as the next guy, but sometimes I just crave spice and a bit of chili so this turkey curry recipe with coconut milk I think compliments the turkey roast nicely the following day.

I used this type of leftover turkey curry recipe with coconut milk for years as it’s just so simple and you can add in all those leftover vegetables as well to make the perfect leftover turkey recipe.

The recipe varies a little but in essence this is the one; it’s part of my David Lloyd Clubs work as their ‘Digital Chef’ so here’s a little video of me making the curry as well – just in case that helps!

Leftover Christmas Turkey Curry from David Lloyd Leisure on Vimeo.

Leftover Turkey Curry Recipe with Coconut Milk

21st December 2019
: 4
: 5 min
: 10 min
: 15 min
: easy

Leftover Turkey Curry Recipe - perfect for boxing day meal

By:

Ingredients
  • 50g ground almonds
  • 1 white onion
  • 6 cloves garlic
  • 3 inches ginger
  • 1 fresh green chili, diced
  • 2 tins coconut milk
  • Fresh coriander
  • Fine beans
  • 1.5 cups basmati rice
  • Turkey and vegetable leftovers
  • Spice mix:
  • (You can alternatively use a few tablespoons of ready-made curry powder)
  • 1 tbsp Garam Masala
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 6 cardamom pods
  • 3 inch stick cinnamon
  • 6 cloves
  • 1 tsp turmeric
Directions
  • Step 1 First prepare your leftovers: break the turkey down into big bite size chunks and cut any vegetables you want to include into bite size pieces.
  • Step 2 Finely dice the onion, garlic and ginger. Add the onions to a large saucepan with a splash of olive oil and cook for five minutes. Add the garlic, ginger and chili and stir through for a minute.
  • Step 3 Add all the spices except the Garam Masala and stir through.
  • Step 4 Add the almonds and coconut milk.
  • Step 5 Add all the leftovers you want, including the fine beans, and bring to a gentle simmer for about 10 minutes, or until the turkey is piping hot. Just before removing it from the heat, add the garam masala.
  • Step 6 Remove from the heat and leave to rest.
  • Step 7 To make the rice, simply add a tablespoon of olive oil to a saucepan. Pour in 2 cups of basmati rice and top with 3 cups of hot water. Season with salt. Bring it to a bubble, then turn it down to a really low setting (so the bubbles just barely break the surface) and cover with a lid for ten minutes.
  • Step 8 Garnish with fresh coriander before serving.

Ingredients (serves 4):

50g ground almonds

1 white onion

6 cloves garlic

3 inches ginger

1 fresh green chili, diced

2 tins coconut milk

Fresh coriander

Fine beans

1.5 cups basmati rice

Turkey and vegetable leftovers

Spice mix:

(You can alternatively use a few tablespoons of ready-made curry powder)

1 tbsp Garam Masala

1 tbsp ground cumin

1 tbsp ground coriander

6 cardamom pods

3 inch stick cinnamon

6 cloves

1 tsp turmeric

Method: 

  1. First prepare your leftovers: break the turkey down into big bite size chunks and cut any vegetables you want to include into bite size pieces.
  2. Finely dice the onion, garlic and ginger. Add the onions to a large saucepan with a splash of olive oil and cook for five minutes. Add the garlic, ginger and chili and stir through for a minute.
  3. Add all the spices except the Garam Masala and stir through.
  4. Add the almonds and coconut milk.
  5. Add all the leftovers you want, including the fine beans, and bring to a gentle simmer for about 10 minutes, or until the turkey is piping hot. Just before removing it from the heat, add the garam masala.
  6. Remove from the heat and leave to rest.
  7. To make the rice, simply add a tablespoon of olive oil to a saucepan. Pour in 2 cups of basmati rice and top with 3 cups of hot water. Season with salt. Bring it to a bubble, then turn it down to a really low setting (so the bubbles just barely break the surface) and cover with a lid for ten minutes.
  8. Garnish with fresh coriander before serving.

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