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Turkey and Vegetable Curry recipe

Turkey and Vegetable Curry recipe

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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Turkey curry

Choose your favourite Sharwood's curry sauce then add some cooked turkey and vegetables for a fabulous way to use up your Christmas leftovers. For a fantastic Boxing Day buffet idea serve with rice, naan breads and a selection of pickles.

Hertfordshire, England, UK

15 people made this

IngredientsServes: 4

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • cooked turkey leftovers
  • cooked vegetable leftovers (such as carrots, green beans, peas and potatoes)
  • Sharwood's Tikka Masala Cooking Sauce

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat the oil in a pan and add the onion then sauté for 5 minutes until soft and golden.
  2. Add the turkey, vegetables, Sharwood's Tikka Masala Cooking Sauce and gently heat for 10 minutes until the turkey and sauce is piping hot.

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Easy Leftover Turkey Curry Recipe

A huge roast turkey is the classic Christmas or Thanksgiving dish, and regardless of however many you are cooking for, you will always end up with leftovers.

A leftover turkey curry is one of the classic solutions. When you have had your fill and can’t face another turkey sandwich, the spices can pique the appetite.

  • coconut milk
  • peanut or coconut oil
  • cooked chicken or turkey (or not - to use uncooked, cut and cook first before adding all the other ingredients in the pan).
  • onion
  • garlic
  • fish sauce (you can do without this, but it adds a distinctive flavor to Thai curries)
  • yellow, red, or green Thai curry paste
  • choice of vegetables: sliced carrots, cut green beans, sweet peppers, chopped broccoli, cauliflower, zucchini, and/or peas, etc.
  • rice or rice noodles for serving

I always try to use carrots and my favorite vegetable, cauliflower, though this is a dish that makes great use of seasonal vegetables like zucchini, green beans, peas, and broccoli.

What are the different Thai curry pastes?

The only tricky part of this recipe comes from trying to determine which kind and how much curry paste to use for your family.

Most of the flavor (and heat) of this dish comes from the Thai curry paste - you want enough to be flavorful, but not so much that it causes your mouth to burn, your eyes to water, and your forehead to sweat (don't ask me how I know this).

Here's what I've found out through trial and error about the three most common Thai curries:

  • yellow curry paste is the mildest (and tastes more Indian than the other two, I think)
  • red is more spicy
  • green will blow your head off

There are also Panang and Massaman curry pastes, but they aren't as common (panang is my favorite, though - SO good).

One of my sisters lived in Thailand for a few years and she found that they like to laugh at American's lack of ability to eat spicy food. I think she worked up to more spicy things, but she said their idea of "mild" is our equivalent of smoke coming out of our ears.

For my semi-spicy loving family, I use 1-2 teaspoons of green curry paste to two cans of coconut milk, 2-4 teaspoons of red curry paste, and about a tablespoon of yellow.

The main point here is to go slow, and taste after you've added a small amount.

You can always put more in, but you can't take it out, as we know, right?

Recipe Summary

  • 1 sweet potato, peeled and cubed
  • 1 medium eggplant, cubed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 6 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • ¾ tablespoon sea salt
  • ¾ teaspoon cayenne pepper
  • 1 (15 ounce) can garbanzo beans, drained
  • ¼ cup blanched almonds
  • 1 zucchini, sliced
  • 2 tablespoons raisins
  • 1 cup orange juice
  • 10 ounces spinach

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.

In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.

Turkey and Vegetable Curry recipe - Recipes

A change of seasons calls for a change of flavors. And since this is the season of adding a bit of spice, grab that turmeric , cumin , Kashmiri chili powder, pepper, ginger, and bay leaf from the spice rack and cook up a sweet & spicy Coconut Turkey Curry.

Coconut Turkey Curry by Season with Spice
Serves 3-4

2 tbsp olive oil
Half a medium yellow onion – peeled, halved and sliced
2 medium carrots – peeled and thinly sliced
2 sticks celery – thinly sliced
1 tsp finely grated fresh ginger
1 tsp of Season with Spice's ground turmeric
1/2 tsp of Season with Spice's ground cumin
1/2 tsp of Season with Spice's ground coriander
1/4 tsp Season with Spice's Kashmiri chili powder
1 bay leaf – torn into half
1 cup butternut squash or potatoes – cut into bite-sized cubes
2 cups broth (any leftover turkey, chicken or vegetable broth)
Salt & black pepper to taste
3/4 cup coconut milk
2 cups of pulled, cooked turkey strips
A squeeze of lemon juice
Fresh cilantro, to garnish

1. In a skillet or large pot, heat the olive oil over medium heat. Then add in onion, carrot, celery, and ginger and cook for about 5 minutes – stirring constantly – until the vegetables are softened.
2. Mix in the broth, spices, and bay leaf, then add in the squash and/or potatoes. Bring to a boil and then simmer over low heat for 10 minutes, or until the squash and potatoes are done.
3. Add in the coconut milk, pulled turkey strips, salt & pepper, and lemon juice. Taste and adjust seasoning if necessary. Heat the curry again to almost the boiling point, and then turn fire off and transfer to serving bowls. Garnish with cilantro.

- This curry is on the mild, sweeter side. If you like your curry to be spicy, add in more cayenne or some fresh chili peppers.
- This curry recipe is very flexible, so have fun and try different combinations of veggies and seasonings depending on what you have leftover from Thanksgiving.
- Looking for another delicious way to finish up all that leftover turkey? Try our turkey chili recipe.

Thai Red Curry Tips

  • The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.
  • Choose full-fat coconut milk for its richness (you won’t regret it!).
  • Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
  • Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
  • Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.

Please let me know how this recipe turns out for you in the comments. I love to hear from you.

If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more!

One-Skillet Ground Turkey Thai Curry with Rice

One-skillet ground turkey Thai yellow curry with rice = a complete meal in one skillet or pot.


  • 1 (15-ounce) can full-fat coconut milk
  • 1 pound lean ground turkey
  • 1 Tbsp fresh ginger, peeled and grated
  • 2 large carrots, peeled and chopped
  • 1 tsp ground turmeric
  • 1 tsp ground paprika
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups white rice, soaked at least 1 hour
  • 1 2/3 cups chicken broth
  • 3 Tbsp coconut aminos
  • 1 to 3 Tbsp fish sauce, to taste
  • 1 medium zucchini squash, chopped
  • 1/2 tsp sea salt, to taste
  • 1/3 cup fresh basil, chopped


  1. Place rice in a bowl and cover with 2 inches of water. Soak rice at least 1 hour (up to 24 hours).
  2. Pour ⅓ cup of coconut milk into a skillet add the ground turkey. Brown for 3 to 4 minutes, flip to other side and continue browning another 2 to 3 minutes.
  3. Add ginger and spices and stir, chopping up the turkey.
  4. Add the carrots, remaining coconut milk, broth, coconut aminos, and fish sauce, and stir well. Stir in the rice. Cover, and bring to a full boil.
  5. Reduce heat to a simmer and cook 10 minutes.
  6. Stir in the zucchini, cover, and cook an additional 10 to 15 minutes, until much of the liquid has been absorbed and the vegetables are cooked to desired done-ness. Stir in the chopped basil and taste the curry. Add sea salt to taste and serve in bowls.
Nutrition Information

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Thursday 20th of May 2021

Eek! Ran out of liquid before adding the zucchini! Added more broth. Will reduce rice to 1 cup next round. Also used ground beef because that is what I had. Hubs loved it.

Oh no, sorry about that, Mary! So happy you were able to make it work out. Thank you for sharing! :) xoxox

Wednesday 10th of March 2021

Maybe it was just me, but the liquid was all gone before the zucchini got in. I would recommend using less rice

Wednesday 10th of March 2021

Thanks so much for the feedback. Seems like that was a common piece of advice, so I'll lower the amount in the recipe. Many thanks!

Monday 24th of August 2020

Loved this! My guys asked for twice the protein. So I will figure out how to do that for next time.

Tuesday 25th of August 2020

I'm so happy you and your guys loved it!! xoxo

What are the black seeds in the curry - looks much thicker than pepper?

Hi there! They're sesame seeds :)

Saturday 25th of July 2020

Has anyone tried doing this recipe in the Instant Pot? I feel like it would be perfect but wondering about the timing?

Saturday 25th of July 2020

I haven't tested it yet, but when I cook rice in the Instant Pot, I typically do 8 minutes on high pressure then let it naturally release for about 3 minutes. Let me know if you try it!

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Vegetable Curry

Curries have a reputation for being difficult to make, unless you have a helping hand from a jar of curry paste. So the nice thing about this one is that it’s “real” curry recipe that’s made using spices that are available at my local grocery store.

The sauce for this curry is the same as used in the Chickpea Potato Curry (Channa Aloo Curry) my It’s a Caribbean curry from Trinidad, but it tastes very similar to Indian curries. If I didn’t know it was Caribbean, I would think it was an Indian one!

Yes, this recipe calls for a lot of spices – you’ll see in the video that it looks like a lot. And it is a lot – but curries do call for a lot of spices. And the sauce for this Vegetable Curry packs a punch!

Turkey and Vegetable Curry recipe - Recipes

Take a page from the British cookery playbook and introduce your turkey leftovers to curry. And since the holidays are hectic, this recipe uses time-saving premade curry paste.

1 tablespoon vegetable oil

1 medium onion, cut into 1/2-inch pieces

1 1/2 to 2 tablespoons Massamun curry paste

1 13 1/2-ounce can coconut milk

1/3 cup reduced-sodium chicken broth, plus additional as needed

1 large Yukon Gold potato, peeled and cut into 1/2-inch pieces

1 large carrot, peeled and cut into 1/2-inch pieces

1 small tart apple, peeled, cored and cut into 1/2-inch pieces

1 pound leftover cooked turkey, cut into bite-size pieces

1/3 cup finely chopped fresh cilantro

Salt and freshly ground black pepper

In a medium saucepan, heat oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is browned, 8 to 10 minutes. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

Add the coconut milk, broth, potato, carrot and apple. Bring to a gentle simmer and cook uncovered, stirring now and then, until the vegetables are fork tender, 15 minutes. Fold in the turkey and continue to simmer until heated through and the flavors have melded, about 10 minutes. If desired, thin the curry with additional broth. Stir in the cilantro and season to taste with salt and pepper. Serve with rice.

  • Bring a large pot of well-salted water to a boil over high heat. Blanch the vegetables until they are mostly cooked but still firm,
    adding the longest-cooking vegetables first. They will finish cooking in the curry without becoming too soft. Most vegetables require just 1 minute, but potatoes and squash require more time, up to 10 minutes.
  • In a medium saucepan, combine the oil and curry paste over medium-high heat, and stir until fragrant, about 2 minutes. The paste will spatter quite a bit, so use a lid or splatter guard. Add the coconut milk, fish sauce, and sugar bring to a boil.
  • Stir the vegetables into the curry along with the peppercorns, if using. Reduce the heat to low, and simmer for 2 minutes. Season to taste with more fish sauce or sugar. Remove from the heat. Serve garnished with the sliced chiles, if you like, and Thai basil.

Here are some suggestions for seasonal vegetables to use in this curry.
Spring: Asparagus, peas, fava beans, morels, fiddlehead ferns
Summer: Eggplant, corn, zucchini, yellow squash, green beans, sweet peppers, okra
Fall: Brussels sprouts, broccoli, cauliflower, cabbage, mushrooms
Winter: Carrots, leafy greens, sweet potatoes, winter squash

Watch the video: EUKOLA 07 Εύκολο κοτόπουλο κάρυ (July 2022).


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