Post-Christmas Left Over Turkey Curry Nom

Om Nom Nom

Everyone has turkey left over and doesn’t always know what to do with it and there’s only so many turkey sandwiches one can eat (apparently?). This curry is pretty easy and quick to whip up.

Onion, Chili, Fenugreek, Mustard Seeds.

Grab a tablespoon of mustard seeds and heat them in a large pot or casserole dish with a couple of glugs of vegetable oil until the seeds start popping. Throw in two chopped chilis and a teaspoon of fenugreek seeds and 1-2 chunks of fresh ginger (I grate it, but chopped is fine too). Stir quickly, don’t let the spices burn and then throw 3 chopped red onions on top.

Add the Ginger

Let  this cook until the onions are wonderfully golden and softened. 

Soften

Then add a teaspoon of chili powder and a teaspoon of tumeric. The colour change of the onions is noticeble, as the tumeric starts staining everything a lovely yellow.

Spice

Then a tin of chopped tomatoes (or blitz a can of whole plum tomatoes) is added to the pot and two glasses of water.

Add Tomatoe and Water

Whack 400ml of full fat coconut milk in (if you use reduced fat coconut milk, it looks as if its split, although its still edible!). Add a teaspoon of rock salt to season. I added a handful or two of chopped coriander at this point. 

Coconut Milk

Add Fresh Coriander

This is the perfect base sauce for a curry and anything can be added to it at this point, fish, chicken.. turkey!

Ready for Meat, Veg or Fish

Chop the turkey (600g) up into small strips and bit size chunks, this is great because you can use all the bits of the turkey that people don’t like using on their post-christmas turkey sandwiches.  In a pan heat a tablespoon of lightly crushed coriander seeds and toss the turkey in it.

Post-Christmas Turkey Left Overs Hot Coriander Seeds

Then add the turkey to the sauce and simmer for 15 minutes until the turkey is soft and has soaked up the colour and spice from curry. Serve with rice for post-christmas noms (or just annual noms). 

Turkey

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