Boxing Day Curry - Turkey Korma
This is a seriously easy recipe to use up your leftover turkey and make a delicious (and healthy) curry. This takes less than 30 minutes to put together. Why not add in all those leftover veggies too - carrots, parsnips, brussel sprouts and even the chestnuts too. Delicious!
Serves 4
2 tablespoons oil
2 onions, finely chopped
4cm piece of ginger, grated
4 cloves of garlic
400g tin of tomatoes (or use fresh tomatoes)
Korma Spice Pot, 5 teaspoons
600g (approx) of cooked leftover turkey, chopped into bitesize pieces
400ml tin coconut milk
Salt, to taste
Fresh coriander, to garnish
Heat the oil and cook the onions, ginger and garlic until soft and browning.
Add the tomatoes, and reduce for 5 minutes or so. Add the Korma Spice and cook for a minute. Then add the coconut milk, stir and follow with the cooked turkey and leftover vegetables. Mix and heat through. Season with salt.
Serves 4
2 tablespoons oil
2 onions, finely chopped
4cm piece of ginger, grated
4 cloves of garlic
400g tin of tomatoes (or use fresh tomatoes)
Korma Spice Pot, 5 teaspoons
600g (approx) of cooked leftover turkey, chopped into bitesize pieces
400ml tin coconut milk
Salt, to taste
Fresh coriander, to garnish
Heat the oil and cook the onions, ginger and garlic until soft and browning.
Add the tomatoes, and reduce for 5 minutes or so. Add the Korma Spice and cook for a minute. Then add the coconut milk, stir and follow with the cooked turkey and leftover vegetables. Mix and heat through. Season with salt.
Garnish with lots of lovely fresh coriander and serve with rice or flat breads.
Want to see more leftover Turkey Recipes?
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