Empty My Fridge
Leftover Turkey Curry (Quick, Easy & Delicious!)
Ingredients
- Vegetable oil2 tbsp
- Onion1
- Salt1 tsp
- Brown sugar½ tsp
- Garam masala½ tbsp
- Cumin · ground1 tsp
- Turmeric · ground¼ tsp
- Tomato paste1 tsp
- Garlic2
- Ginger1 tsp
- Chicken broth1 ½ cups
- Coconut cream14 oz
- Turkey · cooked1 ½ lb
- Bay leaf1
- Almond flour3 tbsp
- Spinach2
- Almond · sliced2 tbsp
- Chili flake · flakes
- Cilantro
Instructions
- Heat the oil or ghee in a large casserole.
- Add the onion, salt, spices and sugar and cook over low heat for 5 to 7 minutes, until the onion has softened. If the pan gets too dry, add a little chicken broth.
- Stir in the tomato paste, minced garlic and ginger.
- Add the chicken broth and coconut cream and bring to a gentle simmer.
- Stir in the leftover turkey, add the bay leaf and simmer for 15 to 20 minutes, until heated through.
- Add the almond meal and spinach and cook for about a minute, until the spinach wilts.
- Garnish with cilantro, flaked almonds and chili flakes, and serve over pilau rice.
Summarized from Supergolden Bakes's video. Watch it for the details.
More recipes with
GarlicOnionGingerBrown sugarTomato pasteSpinachAlmondTurkey
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.