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5 from 5 votes

Leftover Turkey Curry

By: Min Kwon | MJ and Hungryman
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.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 28 minutes
Servings: 4
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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.

Nutrition

Calories: 403kcal | Carbohydrates: 21g | Protein: 32g | Fat: 27g | Potassium: 976mg | Fiber: 6g | Sugar: 8g | Vitamin A: 570IU | Vitamin C: 28mg | Calcium: 100mg | Iron: 7mg
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