Leftover Turkey Curry Recipe for a Flavorful Dinner

This easy Leftover Turkey Curry is a quick, flavorful way to transform your Thanksgiving or Christmas turkey into a comforting weeknight meal. It’s a mild, korma-style curry made with coconut cream and spinach that’s creamy, gentle on heat, and family-friendly.

Turkey curry always brings to mind the memorable turkey curry buffet moment in Bridget Jones. While I can’t promise a cinematic meet-cute, I can guarantee this recipe is delicious and effortless to make.

What’s your favorite way to eat leftover turkey?

After the big meal most of us prefer to relax rather than cook, but the silver lining is the bounty of leftovers. Leftover turkey is perfect for sandwiches, soups, stews — and this leftover turkey curry is a standout. It’s quick to prepare and makes great use of cooked turkey meat.

Turkey Curry Ingredients

This curry is mild and creamy, suitable for curry lovers and for those who prefer very little heat. It’s also easy to adapt for what you have on hand.

• Vegetable oil or ghee (clarified butter)
• Onion, garlic and ginger — the classic base for curry. Fresh or frozen minced garlic and ginger (and even pre-chopped onion) work fine.
• A little tomato paste for color and depth.
• Spices: garam masala, ground cumin, ground turmeric and a touch of cayenne or paprika for optional warmth.
• A small amount of brown sugar or honey to balance the flavors.
• Chicken or turkey broth (homemade or store-bought) or a stock cube prepared to taste.
• Coconut cream or the thick cream layer from a chilled can of full-fat coconut milk.
• Leftover cooked turkey, cubed — white and dark meat are both suitable.
• Almond meal (ground almonds) to thicken the sauce; substitute a cornstarch slurry if you prefer.
• Fresh spinach for color and extra nutrients.
• Cilantro and flaked almonds to garnish.

How to make this Turkey Leftovers Curry

Full measurements and the printable recipe card appear below. Read the steps and watch the video if you need a visual guide.

1. Heat the oil or ghee in a large casserole or deep skillet. Add the diced onion, salt, spices and brown sugar and cook over low heat for 5–7 minutes, until the onion is soft. If the pan dries out, add a splash of chicken broth.

2. Stir in the tomato paste, minced garlic and grated ginger and cook for a couple of minutes until fragrant.

3. Add the chicken broth and coconut cream, and bring the mixture to a gentle simmer. Stir in the cubed leftover turkey and simmer for 15–20 minutes until the turkey is heated through and flavors meld.

4. Stir in the almond meal and the spinach, cooking briefly until the spinach wilts and the curry thickens slightly.
5. Garnish with chopped cilantro, flaked almonds and a pinch of chili flakes if you like. Serve over pilau rice or your preferred rice.

Recipe Notes

• If you don’t have turkey, roast or rotisserie chicken works equally well.
• Store leftovers in the refrigerator for a couple of days and reheat until piping hot, either on the stovetop or in the microwave. If using freshly cooked turkey, you can freeze portions for up to three months.
• Coconut cream can be substituted with heavy cream or a plant-based cream such as soya cream if preferred.

More turkey leftover recipe inspo!

Slow Cooker

Creamy Leftover Turkey and Wild Rice Soup

Slimming

Leftover Turkey Soup

Chicken

Creamy Leftover Turkey Orzo (Tuscan Style!)

Soup

Cozy Leftover Turkey Stew

Have you made this leftover turkey curry? Share a photo on social media with the tag #supergoldenbakes — I’d love to see your version.

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4.24 from 25 votes

Leftover Turkey Curry

By Lucy Parissi | Supergolden Bakes

This easy Leftover Turkey Curry recipe is simple, quick and packed with flavor! A mild curry with coconut and spinach that will appeal to all!

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servings

Video

Equipment

• Better than bouillon (optional)
• Cast iron braiser or a large casserole

Ingredients

For the curry

• 2 tbsp vegetable oil or ghee
• 1 large yellow onion, peeled and finely diced
• 1 tsp salt
• ½ tsp brown sugar (optional)
• ½ tbsp garam masala
• 1 tsp ground cumin
• ¼ tsp ground turmeric
• 1 tsp tomato paste
• 2 large garlic cloves, minced
• 1 tsp fresh ginger, minced
• 1 ½ cups (370ml) chicken broth or stock
• 14 oz (400g) coconut cream
• 1 ½ lbs (675g) cooked turkey meat, cubed
• 1 bay leaf
• 3 tbsp almond meal (ground almonds)
• 2 large handfuls baby spinach, stalks removed

To serve

• 2 tbsp flaked or sliced almonds
• pinch chili flakes (optional)
• cilantro to garnish

Instructions

• Heat the oil or ghee in a large casserole. Add the onion, salt, spices and sugar and cook over low heat for 5–7 minutes or until the onion has softened. Add a little chicken broth if the pan gets dry.
• Stir in the tomato paste, minced garlic and ginger and cook for a couple of minutes.
• Add the chicken broth and coconut cream and bring to a gentle simmer.
• Stir in the leftover turkey meat and the bay leaf and simmer for 15–20 minutes, until warmed through.
• Add the almond meal and spinach, cooking briefly until the spinach wilts. Garnish with cilantro, flaked almonds and a sprinkle of chili flakes, then serve over pilau rice.

Notes

You can use leftover turkey or roast chicken in this recipe. Nutritional and serving details are approximate.

Nutrition

Calories: 531kcal | Carbohydrates: 61 g | Protein: 24 g | Fat: 21 g

Nutritional information is approximate and will vary based on ingredients and portion sizes.

Like this recipe? Leave a comment below!