Ingredients
Main Ingredients
- 500 g leftover turkey (or cooked chicken breast)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1¼ tablespoons curry powder (mild or medium)
- 2 teaspoons Garam Masala
- ¼ teaspoon turmeric
- ¼ teaspoon ground coriander
- 400 g tin chopped tomatoes (or passata)
- 400 ml tin coconut milk (light or regular)
- 200 g fresh spinach
- ½ bunch fresh coriander, chopped
- Juice of 1 lime
Instructions
- Prepare the aromatics: Heat the olive oil in a medium saucepan or high-sided skillet over medium heat. Once hot, add the diced onion, minced garlic, and minced ginger. Cook for about 5 minutes until the onion softens and becomes fragrant.
- Add the spices: Stir in the curry powder, Garam Masala, turmeric, and ground coriander, coating the onions evenly. Add a tablespoon of water if the mixture starts sticking to the pan to prevent burning.
- Add liquids and turkey: Pour in the chopped tomatoes and coconut milk, stirring to combine all ingredients thoroughly. Add the leftover turkey and allow the curry to simmer gently for about 10 minutes until the turkey is warmed through. Taste and adjust seasoning as needed.
- Cook the spinach: Stir in the fresh spinach and cook until it wilts, approximately 5 minutes, blending its texture into the curry.
- Finish the curry: Mix in the chopped fresh coriander and squeeze in the lime juice. Stir well, then serve the curry hot.
Notes
- Use leftover turkey or substitute with cooked chicken breast for convenience.
- The curry powder can be mild or medium depending on your spice preference.
- Light coconut milk reduces fat content but regular coconut milk adds richer flavor.
- Add water if spices stick to prevent burning and to help develop flavors.
- Serve with steamed rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
