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Easy Turkey Curry Recipe
Turkey curry is a great easy meal that uses leftover turkey! A flavorful sauce of coconut milk and warm spices like cumin, turmeric and garam masala coat tender pieces of pre-cooked turkey. A flavorful and cozy meal that is ready in 30 minutes!
4.75
from
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Course:
30 Minute Meal
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
26
minutes
minutes
Total Time:
31
minutes
minutes
Servings:
4
servings
Calories:
618
kcal
Author:
Jenni
Ingredients
2
Tablespoons
vegetable oil
1
yellow onion
diced
4
garlic cloves
minced
1
Tablespoon
minced ginger
1
Tablespoon
ground cumin
1
Tablespoon
garam masala
1
teaspoon
ground coriander
1
teaspoon
curry powder
1
teaspoon
turmeric
¼
teaspoon
chili powder
28
ounces
crushed tomatoes
14
ounces
canned coconut milk
1
Tablespoon
tomato paste
2
Tablespoon
almond butter
1
lb
cooked turkey
shredded
Instructions
Heat a large saute pan or braiser over medium-high heat.
Add 2 tablespoons of oil and allow that to heat.
Saute the diced onions until soft and beginning to be translucent, about 10 minutes, stirring frequently.
In a small bowl, mix together the cumin, garam masala, coriander, curry, turmeric, and chili powder.
Add the ginger, garlic, and spices to the pan and stir to combine with the diced onion.
Sautee, stirring constantly, for 1 minute, until everything is fragrant.
Stir in the crushed tomatoes, coconut milk, and tomato paste.
Bring to a simmer, reduce the heat to medium-low, and allow to simmer, stirring frequently, for 15 minutes.
If desired, you can use an immersion blender to puree the sauce smooth.
Stir in the almond butter until incorporated.
Add in the shredded turkey, stir to coat, and heat for a few minutes to heat.
Notes
Store leftovers in an air tight container for up to 4 days (start counting when turkey was cooked).
Nutrition
Serving:
1
g
|
Calories:
618
kcal
|
Carbohydrates:
26
g
|
Protein:
41
g
|
Fat:
42
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
124
mg
|
Sodium:
513
mg
|
Fiber:
6
g
|
Sugar:
11
g