Leftover Turkey Korma Recipes

TURKEY-SPINACH KORMA

Turkey-Spinach Korma image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 large onion, chopped
1 2-inch piece ginger, peeled and chopped (about 1/4 cup)
3 cloves garlic
1 tablespoon curry powder
Kosher salt
3/4 cup plain low-fat yogurt, plus more for serving
2 tablespoons vegetable oil
1 pound 99%-lean ground turkey
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh cilantro, plus more for topping
3 cups cooked brown rice, for serving

Steps:

Puree half of the onion, 2 tablespoons water, the ginger, garlic, curry powder and 1/2 teaspoon salt in a food processor until almost smooth; set aside. Mix the yogurt with 1/4 cup water in a small bowl; set aside.
Heat the vegetable oil in a large skillet over high heat. Add the remaining onion and cook, stirring occasionally, until lightly browned and tender, about 3 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes.
Add the onion-spice mixture to the skillet and cook, stirring occasionally, until dry, about 4 minutes. Reduce the heat to low and stir in the spinach and the yogurt mixture. Cook, stirring, until warmed through, about 3 minutes. Stir in the cilantro and 1/4 teaspoon salt. Serve over rice with more yogurt and topped with cilantro.

LEFTOVER TURKEY KORMA

Leftover turkey korma image

Make this turkey curry from your Christmas leftovers. Kids and adults will love this mildly spiced dish served with rice or naan and mango chutney

Provided by Cassie Best

Categories Dinner

Time 35m

Number Of Ingredients 12

Ingredients

2 tbsp vegetable oil
1 large onion, finely chopped
thumb-sized piece of ginger, peeled and finely chopped
2 garlic cloves
4 tbsp korma paste
6 cardamom pods, gently crushed to crack the pods
75g ground almonds
500ml chicken or vegetable stock
300-400g cooked turkey, cut into chunks
100ml double cream
handful of coriander, leaves picked
rice or naan and mango chutney, to serve (optional)

Steps:

Heat the oil in a large pan, tip in the onion and cook over a medium heat for 8-10 mins until soft and starting to caramelise. Stir in the ginger and garlic, and sizzle for another minute until aromatic.
Add the korma paste, cardamom pods, almonds and stock, then season and simmer for 10 mins.
Stir in the turkey, 2 tsp sugar and cream, then simmer for 5 mins until the turkey is heated through. Season to taste. Scatter over the coriander and serve with rice or naan and some mango chutney, if you like.

Nutrition Facts : Calories 573 calories, Fat 40 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium

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