Web ingredients 20g/¾oz fresh coriander, stalks and leaves 2 tbsp butter 1 tbsp coconut oil or olive oil 1 onion, chopped 2 garlic cloves, finely chopped 20g/¾oz ginger, peeled and finely chopped 2 tsp.

Leftover turkey and vegetable curry. Add the turkey, tomatoes and coconut milk. Mix everything together and fry for around a minute. Web print pin turkey vegetable curry a healthy and delicious curry filled with ground turkey, sweet potatoes, cauliflower, mushrooms, bell peppers, and spinach!

Web turkey curry in a bowl with white rice. Remove from heat, stir in yogurt, and season with salt. Squeeze in the curry paste and add the grated garlic and ginger.

Add the chopped tomatoes and 150ml water. If it's a bit dry, add a splash of water. Fry until soft, then add the spices and fry for 1 minute.

Web add coconut milk and turkey, stir to combine. Add the pepper and stir through. Add seasoning (smoked paprika, cayenne pepper, ground turmeric, and salt & pepper) and chopped cilantro, then stir and return to a low simmer.

Heat the butter in a deep frying pan until foaming, then add the onion and cook over a medium heat for 5 minutes until softened. Not only does it use leftover turkey, but you can add any leftover vegetables to it too. Web shares jump to recipe print recipe my easy leftover turkey curry is quick and simple but packed full of flavour.

Adaptable and easy to pack with vegetables for a healthy boost. Web mix in the coconut milk and tinned tomatoes. Web step 1 heat the oil in a large pan over a fairly high heat.