Turkey Curry

Make the most of leftover turkey this festive season with this aromatic curry recipe, prepared on the hob in one large saucepan so there is less time clearing up and more time to spend with loved ones.


  • 50g ghee

  • 1 tsp cumin seeds

  • 1 cinnamon stick

  • 2 onions, finely chopped

  • 6 garlic cloves, peeled and grated

  • 2tbsp ginger, grated

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp mild chilli powder

  • ½ tsp ground turmeric

  • ½ tsp sugar

  • 2tbsp. tomato puree

  • 2 x 400g tinned chopped tomatoes

  • Salt, to taste

  • 1 tsp garam masala

  • 3 tbsp double cream or Greek yoghurt

  • About 600g roast turkey meat, torn into smaller pieces


  1. Using a large saucepan, melt the ghee over a medium heat on the hob, add the cumin seeds and cinnamon stick and cook for a couple of minutes or until aromatic.

  2. Add the onions and a large pinch of salt and cook, stirring from time to time until they golden and caramelised. Add the garlic and ginger and cook for a further minute.

  3. Add the dry spices and sugar and fry for a minute or until aromatic. Add the tomato puree, cook for a minute and then add the chopped tomatoes. Lower the heat and simmer until the sauce thickens, for about 25 minutes. Check the seasoning.

  4. Add the garam masala, double cream and turkey and simmer for 10 minutes or until warmed through.

  5. Check the seasoning before serving and adjust if needed. Serve with fluffy rice, or naan bread.

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