My Easy Leftover Turkey Curry is just about all that I can manage to summon the energy for because it’s quick and easy, but the bonus is that cold turkey makes a really special curry too! Well we’ve eaten all the cheese we can lay our hands on, we’ve gorged on anything in pastry and chocolate, and in the days after Christmas I don’t want to look at another pig in a blanket or mince pie. It’s time to change it up and get those different flavours and spices we’ve forgotten about for the last few weeks. And the best thing about this recipe is, it’s an economical and easy way to use leftovers and make sure that big expensive bird we’ve worked so hard on doesn’t go to any waste!
Why you’ll love this Turkey Curry recipe
⭐️ Perfect for Christmas Dinner leftovers ⭐️ Other easy store cupboard ingredients ⭐️ An added dose of vegetables after festive excess! It’s easy, quick, healthy (no cream!) and packed with veg for a dose of goodness after aaalll the calories. I love the simplicity of being able to throw together a big pot of this at any point when I feel like I want to get off the sofa at Twixmas. It’s also such a forgiving one-pot recipe as you can also adjust the ingredients to fit the amount of turkey you have left. You can find a slow cooker version below too if you prefer to do it that way.
Substitutions
Vegetables – You can swap the butternut squash with other vegetables if you like, or use them all
In the freezer If you want to make this to freeze, omit the turkey at step 4, then add it to the sauce when it is cold, and then freeze. This way it hasn’t been reheated and is safe to do so after defrosting. Make it up using onions, garlic, ginger, turmeric, curry powder and passata. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
