Why You’ll Love This Recipe

I like this recipe because it’s simple, wholesome, and full of flavor. The curry paste makes it incredibly easy to achieve a deep, aromatic taste without needing a long list of spices. The lentils and butternut squash add texture and nutrition, while the mango chutney gives it a lovely hint of sweetness. It’s a great way to breathe new life into leftover turkey and feed the whole family with minimal effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tsp Olive oil
2 Onions, Peeled and finely chopped
4 Garlic cloves, Peeled and crushed
1 tbsp Ginger puree, Or freshly grated ginger if you prefer
150 g (5 oz) Curry paste, See notes
500 g (1.1 lb) Butternut squash cubes, See notes
1 x 400 g (14.5 oz) Tin chopped tomatoes
500 ml (2 cups) Hot vegetable stock, Made from a cube is fine
100 g (3.5 oz) Dried red lentils, Rinsed
0.5 tsp Sea salt
500 g (1.1 lb) Leftover cooked turkey, Cut into 3cm chunks
4 tbsp Mango chutney
200 g (7 oz) Baby spinach

Directions

First, I heat the olive oil in a large saucepan over medium heat. I add the onions, garlic, ginger, and curry paste, then cook gently for about 10 minutes until the onions are soft and the mixture is fragrant.

Next, I stir in the butternut squash cubes, chopped tomatoes, vegetable stock, red lentils, and salt. I give it a good stir, then cover the pan with a lid and let it cook for 15–20 minutes, stirring occasionally, until the lentils and squash are soft.

Once everything is tender, I add the leftover turkey and mango chutney, then cook for another 5–10 minutes until the turkey is heated through.

Finally, I turn off the heat, stir in the baby spinach, and cover the pan for 5 minutes so the spinach wilts gently in the residual heat. I give it one last stir and serve the curry hot with rice or naan bread.

For the slow cooker version, I simply add all the ingredients except the cooked turkey, mango chutney, and spinach. I cook on HIGH for 5–6 hours or LOW for 8–9 hours, then stir in the turkey and cook for another 15–30 minutes until hot. I add the spinach and mango chutney just before serving.

Servings and Timing

This recipe serves 6 people. It takes about 15 minutes to prepare and 40 minutes to cook, for a total time of 55 minutes.

Variations

I sometimes use leftover chicken instead of turkey, especially after a roast dinner. For a vegetarian version, I skip the turkey and add chickpeas or tofu. If I want a creamier curry, I stir in a few tablespoons of coconut milk or Greek yoghurt before serving. I also like experimenting with different curry pastes—korma for mild flavor, madras for medium spice, or tikka masala for a richer taste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the curry gently on the stove or in the microwave until piping hot, adding a splash of water if it’s too thick. This curry also freezes well for up to 3 months—I just let it cool completely before freezing, then thaw it overnight in the fridge before reheating.

FAQs

Can I make this with fresh turkey instead of leftovers?

Yes, I can use freshly cooked turkey breast or thigh meat—just make sure it’s fully cooked before adding it to the curry.

Can I use chicken instead of turkey?

Absolutely. Leftover roast chicken works perfectly in this recipe.

Can I make it milder for kids?

Yes, I choose a mild curry paste like korma and add extra mango chutney for sweetness.

What can I serve with this curry?

I love serving it with basmati rice, naan bread, or even couscous for a lighter option.

Can I use fresh butternut squash?

Yes, I peel and cube a small squash (about 500 g) before adding it to the pan—it cooks in the same amount of time.

Can I make it in advance?

Yes, it tastes even better the next day as the flavors deepen overnight.

Can I use coconut milk instead of stock?

Yes, replacing some of the stock with coconut milk gives a creamier texture and a lovely flavor.

How do I thicken the curry if it’s too runny?

I simmer it uncovered for a few extra minutes until it reaches the desired consistency.

Can I freeze this curry?

Yes, it freezes beautifully for up to 3 months. I defrost it overnight in the fridge before reheating.

What kind of curry paste works best?

I usually use tikka masala or madras, but I adjust the spice level to suit whoever I’m cooking for.

Conclusion

I find this Easy Leftover Turkey Curry to be a perfect way to transform holiday leftovers into something new and delicious. The blend of spices, lentils, and vegetables makes it hearty and satisfying, while the mango chutney adds a touch of sweetness that balances everything beautifully. It’s comforting, nutritious, and full of flavor—exactly what I want after a big festive feast.