Leftover turkey coconut curry

Turkey curry


  • 4 garlic cloves, peeled
  • 15 g. fresh ginger, peeled and chopped into a few chunks
  • half red chilli
  • 20 g. coriander stalks
  • 1 tbsp. coconut oil
  • 1 large onion, peeled and finely diced
  • 2 tsp. tumeric
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 can coconut milk
  • 100 mL chicken stock
  • 2 limes (1 juiced, 1 to serve)
  • 500 g. leftover cooked roast turkey, skin removed, diced
  • 150 g. frozen peas, defrosted
  • 2 tbsp. coconut cream
  • 3 tbsp. coconut flakes, toasted in a dry pan, to serve
  • Salt and pepper
  • steamed rice and flatbreads, to serve


  1. Start by putting the garlic, ginger, coriander stalks and chilli in a food processor or blender and blitz to a rough paste.
  2. Heat the coconut oil in a large saucepan and fry the onion until golden.
  3. Add the paste to the pan together with the ground turmeric, cumin and coriander and cook for a few minutes until the spices are fragrant.
  4. Tip in the coconut milk; stock cube and water bring to a simmer. Cook for 10 minutes until the sauce has reduced and thickened slightly.
  5. Add the cooked turkey, and cook for a further 10 minutes or until the turkey is piping hot.
  6. Stir in the coconut cream and the juice of one lime. Add the peas, and cook for a final minute to heat through. If the sauce needs thickening at all, you can use a little cornflour mixed with water.
  7. Transfer the curry to a large serving dish, and scatter with the toasted coconut flakes, chilli and chopped coriander. Serve with the extra lime wedges and flatbreads or rice.
Nutrition information per serving (not including rice)

  • Kcal: 554 kcal /450kcal if using light coconut milk
  • Protein 44g
  • Carbs: 12g
  • Fat: 34g / 24g if using light coconut milk