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This easy leftover turkey curry turns holiday leftovers into a creamy, flavorful 30-minute meal that’s comforting, effortless, and far more exciting than another turkey sandwich.
Every year after Thanksgiving, I find myself craving something warm, cozy, and different from the usual leftovers lineup.
That’s how this turkey curry came to be! A simple family dinner that brings new life to leftover turkey. In just 30 minutes, a few simple ingredients transform your holiday leftovers into a creamy, flavorful curry that tastes anything but “leftover.” It’s comforting, quick to make, and guaranteed to become a new post-holiday favorite.
You can even switch things up later in the week with turkey lentil soup for another round of comfort in a bowl.
“This was the best use of leftover turkey and was packed with flavor and veggies! My two and four year old kids loved it. Saving this recipe for next year!!” – Courtney
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Leftover turkey – you can use white meat, dark meat, or a mix of both, whatever you have on hand. Here’s how to roast turkey breast perfectly!
- Curry powder – this is a spice blend that’s a combination of turmeric, cumin, ginger, and cinnamon. Note that this is different from garam masala which doesn’t contain turmeric powder.
- Aromatics – you’ll need onion, garlic, and ginger
- Coconut milk – you must use unsweetened FULL FAT coconut milk that comes in a can not carton, which is more diluted and oftentimes contain sugar. You can also use coconut cream for an extra creamy curry. be sure to give it a good shake.
- Tomatoes – use either canned crushed tomatoes or tomato sauce.
Step-by-Step Instructions
Step 1: Heat oil in a large Dutch oven or a deep skillet over medium-high heat. Add onion and cook for 3-5 minutes, until softened.
Step 2: Add garlic, ginger, and curry powder. Cook for 1-2 minutes.
Step 3: Add shredded turkey, coconut milk and tomatoes. Bring pot to a boil. Reduce heat, cover, simmer for 15-20 minutes.
Step 4: Stir in the peas and spinach and stir for a couple of minutes. Squeeze some lime juice, if desired and enjoy!
Variations
- No turkey? you can make this with chicken, beef, pork, shrimp, tofu, or beans
- Vegetables – feel free to add whatever vegetables you have on hand. Chop up some zucchini, carrots, red bell pepper, sweet potatoes, etc. and cook alongside the onion. Frozen broccoli, frozen cauliflower, or frozen mixed vegetables will work beautifully here too.
- Adjust the heat – I use a mild curry powder blend but feel free to switch it up with a spicier blend or add some chili powder. If you’re anything like my husband, a final drizzle of sriracha does the trick as well :).
Serving Suggestions
Here are our favorite ways to enjoy this creamy turkey curry!
- Over grains and legumes – Enjoy the creamy curry sauce with some white rice or brown rice, quinoa, or red lentils (for some extra protein and iron).
- With noodles or pasta like this Thai curry pasta!
- With bread – mop up this rich curry with naan bread, pita bread, or roti.
- As a sauce – add to baked potatoes or sweet potatoes. It’s delicious with cheesy mashed potatoes too!
- In a salad – as a topping for a bed of crisp salad greens for a lighter option.
Storage
Just like with all my kid friendly one pot meals, this curry will taste even better the next day as the flavors get a chance to meld together.
Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days. You can also freeze for up to 3 months.
More Easy Curries
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Leftover Turkey Curry
Equipment
Ingredients
- 1 tablespoon oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 teaspoons grated ginger
- 2 tablespoons curry powder
- 1 pound leftover turkey, shredded
- 1 can unsweetened full-fat coconut milk
- 15 ounce can crushed tomatoes
- 1 cup frozen peas
- Handfuls of spinach
Instructions
- Heat oil in a large Dutch oven or a deep skillet over medium-high heat. Add onion and cook for 3-5 minutes, until softened. Add garlic, ginger, and curry powder. Cook for 1-2 minutes.
- Add the turkey, coconut milk and tomatoes. Bring pot to a boil. Reduce heat, cover, simmer for 15-20 minutes.
- Stir in the peas and spinach and stir for a couple of minutes. some lime juice, if desired. Enjoy!
- Serve over rice, noodles, or pasta. For a burst of brightness, Top with some fresh herbs, like cilantro or parsley, and a squeeze of fresh lime or lemon juice.
Notes
- Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days. You can also freeze for up to 3 months.
I loved the simple recipe but don’t cook turkey, so I made it with chicken and we loved it. It’s now in our regular rotation for dinner.
This was the best use of leftover turkey and was packed with flavor and veggies! My two and four year old kids loved it. I served it with rice and a scoop of Greek yogurt. I also substituted broccoli for the spinach because it’s just what I had on hand. Saving this recipe for next year!!
Yay!!! So happy to hear that!!
I recently tried this recipe using 1 lb of ground chicken, and it turned out incredibly tasty! Both my one-year-old and I loved it. It is easy to make, yet, the flavor is surprisingly complex and pleasant. I particularly enjoyed the fact that it’s not sauce-heavy, allowing the natural flavors of the ingredients to shine through. Thank you for sharing this fantastic recipe—I look forward to making it again!
It truly is surprisingly tasty, right? When I showed the hubby the ingredients he was not impressed haha but then he was surprised by how much he enjoyed it haha. You’re welcome!
I just served it to my almost 2yo daughter, not very willing to eat new things and she ate a solid portion! Tastes great with cous cous as well 🙂
Aww!! Yay!!!! this makes me SO happy to hear!