TURKEY CURRY
I'm always looking for new and interesting ways to use leftover turkey-especially around the holidays. Make this skillet meal as spicy as you'd like by varying the amount of curry powder. -Martha Balser, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth. , Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; heat through, stirring occasionally. Serve with rice if desired.
Nutrition Facts : Calories 172 calories, Fat 3g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 235mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY AND SPINACH CURRY
With the coconut milk, the preroasted turkey and the fresh spinach, there's plenty of flavor in this little stew. Plenty of ease, too; the whole thing (including the rice you probably want to serve it with, though I could imagine it over leftover stuffing) takes less than a half hour, not much longer than sandwiches.
Provided by Mark Bittman
Categories easy, quick
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.
- Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.
- Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 13 grams, Sodium 581 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY CURRY
Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes
Provided by Katy Greenwood
Categories Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.
- Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.
Nutrition Facts : Calories 294 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.8 milligram of sodium
TURKEY CURRY
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
LEFTOVER TURKEY CURRY
Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.
- Add potatoes and broth. Bring to a boil, then add chile, reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.
TURKEY CURRY WITH RICE
When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.
Nutrition Facts : Calories 363 calories, Fat 9g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 787mg sodium, Carbohydrate 64g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.
TURKEY CURRY DINNER
Here's a more exotic option for leftover turkey: Mix it with store-bought simmer sauce for an Indian-inspired dinner that comes together in less than 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 12
Steps:
- Combine turkey meat and simmer sauce in a saucepan. Simmer, stirring occasionally, just until heated through. Serve over rice with some of the toppings and condiments listed.
QUICK TURKEY CURRY
Categories Fruit Juice Ginger Onion Rice turkey Sauté Quick & Easy Apple Curry Cilantro Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Melt butter in heavy large skillet over medium heat. Add onion, ginger and garlic; sauté until onion is soft, about 10 minutes. Add apple, then flour, curry powder and cumin; sauté 3 minutes. Gradually whisk in broth. Add cider, cream, chutney, cilantro and tomato paste. Reduce heat to medium-low; simmer until mixture thickens, about 20 minutes. Add turkey; stir until heated, about 2 minutes. Spoon curry over rice.
LEFTOVER TURKEY CURRY
Transform cooked turkey into something spicy and special in next to no time with this recipe for turkey curry.
Provided by English_Rose
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat 3 tablespoons of the oil in a saucepan and add the onion and garlic. Fry for 6-7 minutes till the onion is lightly browned.
- In a small bowl, mix the tomato puree with the remaining oil, cumin, coriander, turmeric, chili powder, garam masala and salt to form a thick paste. Tip the paste into the onion mixture and fry for half a minute.
- Stir in the turkey pieces and cook for 1 minute.
- Add 1 1/2 cups of hot water from the kettle and simmer for 3-4 minutes. Mix in the ginger (if using) and the lemon juice.
- Garnish with cilantro and serve with plain basmati rice, bread and a salad of crisp lettuce.
Nutrition Facts : Calories 451.6, Fat 26.1, SaturatedFat 4.6, Cholesterol 115, Sodium 354, Carbohydrate 7.2, Fiber 1.7, Sugar 2.4, Protein 45.7
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