Fridge Friend Recipes
Boxing Day Turkey Curry recipe
A comforting Boxing Day curry made with leftover roast turkey, gently spiced with tomatoes, onions and coconut milk.
40 min · Easy · British Jump to method
Ingredients
- 400 g cooked turkey
- 1 medium onion
- 3 cloves garlic
- 15 g ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 400 g tinned chopped tomatoes
- 400 ml coconut milk
- 200 ml chicken stock
- 100 g peas
- 2 tbsp mango chutney
- 1 lime
- 300 g rice
- a small handful fresh coriander
| Nutrition | Per serving |
|---|---|
| Calories | 767 kcal |
| Protein | 34 g |
| Carbohydrates | 83 g |
| Fat | 31 g |
| Saturated fat | 19 g |
| Fibre | 6.5 g |
| Sugar | 11 g |
| Sodium | 480 mg |
Why this works
A hearty, protein-rich curry with plenty of carbohydrate from rice, but relatively high in saturated fat due to coconut milk.
High-quality protein. Turkey provides a substantial amount of lean protein, supporting muscle maintenance and satiety.
Vitamin C and antioxidants. Tomatoes, lime, coriander, onion, garlic and ginger contribute vitamin C and protective plant compounds.
Higher saturated fat. Coconut milk is the main source of saturated fat, making this dish less heart-healthy if eaten regularly in large portions.
Method
- Heat the oil in a large saucepan over a medium heat and soften the onion for 5 minutes.
- Stir in the garlic, ginger, curry powder, cumin and turmeric, then cook for 1 minute.
- Add the chopped tomatoes and cook for 5 minutes, stirring well.
- Pour in the coconut milk and stock, then bring to a gentle simmer.
- Add the leftover turkey and peas, then cook for 10 to 12 minutes until piping hot.
- Stir in the mango chutney and a squeeze of lime, then season to taste.
- Serve hot with rice and scatter over fresh coriander if using.
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