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Turkey Curry

Turkey Curry

We’re so OVER turkey sandwiches! So this year we’re turning up the spice a notch. Yep, you can wave goodbye to dry old turkey and bread, and say HELLO to leftover turkey curry!

This is great for using up whichever leftovers you have; fish, chicken, shrimp, lamb, and obviously turkey! We usually put in any vegetables we have left in the fridge, the more colorful the better!

You will need:

  • 1 litre chicken stock
  • 250g shredded turkey meat
  • 125g cauliflower florets
  • 125g red pepper, sliced lengthwise
  • 125 butternut squash
  • 60g peas (can use frozen)
  • 4 tablespoons curry powder
  • 1 tablespoon olive oil
  • 125g diced onions
  • 2 cloves crushed garlic
  • 1 tablespoon garam masala
  • 1 can coconut milk


  • Using a large pan, bring to boil the chicken stock
  • Add all vegetables and curry powder
  • Reduce to a simmer and cover
  • Meanwhile, heat the olive oil in a frying pan, then add the onions, garlic and garam masala
  • When golden, add to the stock pan
  • Cook on a simmer until the vegetables are almost cooked through
  • Then add the turkey meat and coconut milk
  • Cover and simmer for about 10 minutes
  • Let it cool down a bit... And how about a rum while you wait!?
  • Time to enjoy your new creation! You're welcome!

Best served with rice and maybe a roti or two to mop up! Cocktail optional...