Description
Transform Thanksgiving leftovers into an aromatic and indulgent curry that warms the heart and nourishes the soul.
Ingredients
Scale
- 2 tablespoons vegetable oil or olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons mild curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 tablespoon tomato paste
- 1 cup turkey or chicken stock
- 1 cup coconut milk or light cream
- 2–3 cups cooked leftover turkey, chopped
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: ½ cup peas or diced bell peppers
- Fresh cilantro or parsley for garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the chopped onion and let it cook for about 5 to 7 minutes until it becomes soft and lightly golden.
- Stir in the minced garlic and grated ginger. Cook for another minute or two until fragrant.
- Sprinkle in the curry powder, ground cumin, and turmeric. Stir gently for about 30 seconds.
- Mix in the tomato paste. Gradually pour in the stock and coconut milk, stirring until smooth.
- Add the chopped leftover turkey and any optional vegetables.
- Reduce the heat to low and let the curry simmer for 15 to 20 minutes.
- Adjust seasoning with salt and pepper. Garnish with fresh herbs before serving.
Notes
Freezer-friendly: curry can be frozen for up to three months. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg