Description
This Easy Leftover Turkey Curry is a hearty and flavorful dish that transforms holiday leftovers into a rich, comforting meal. With tender turkey, creamy lentils, and sweet butternut squash simmered in a spiced curry sauce, it’s wholesome, easy, and full of flavor.
Ingredients
2 tsp Olive oil
2 Onions, peeled and finely chopped
4 Garlic cloves, crushed
1 tbsp Ginger purée (or freshly grated ginger)
150 g (5 oz) Curry paste (tikka masala, madras, or korma)
500 g (1.1 lb) Butternut squash cubes
1 x 400 g (14.5 oz) Tin chopped tomatoes
500 ml (2 cups) Hot vegetable stock
100 g (3.5 oz) Dried red lentils, rinsed
0.5 tsp Sea salt
500 g (1.1 lb) Leftover cooked turkey, cut into chunks
4 tbsp Mango chutney
200 g (7 oz) Baby spinach
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onions, garlic, ginger, and curry paste. Cook for about 10 minutes, stirring occasionally, until fragrant and softened.
- Add the butternut squash, chopped tomatoes, vegetable stock, lentils, and salt. Stir to combine, cover, and simmer for 15–20 minutes until the squash and lentils are tender.
- Stir in the cooked turkey and mango chutney. Cook for another 5–10 minutes until the turkey is heated through.
- Remove from heat and stir in the baby spinach. Cover and let it sit for 5 minutes until the spinach wilts.
- Serve hot with rice, naan, or couscous.
Notes
Use leftover chicken instead of turkey if preferred.
For a vegetarian version, replace turkey with chickpeas or tofu.
Add coconut milk or Greek yoghurt for a creamier curry.
Choose mild curry paste for less heat, or madras for extra spice.
Freezes well for up to 3 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 36 g
- Cholesterol: 75 mg
