Leftover Turkey Curry
An easy recipe for a very flavorful and filling turkey curry. It's one of my favorite ways to use up leftover turkey after Thanksgiving!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
- 2 tablespoons refined coconut oil
- 1 medium onion, thinly sliced
- 2 medium carrots, diced
- 1 tablespoon minced garlic
- 3/4 cup frozen peas
- 1 tablespoon curry powder
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 2 cups cooked turkey meat, skinless, cut into chunks (10 oz)
- 2 cups chicken broth (I used Pacific Natural)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon honey
Heat the oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the onions and the carrots. Cook, stirring often, 5 minutes.
Add the garlic and the peas. Cook, stirring, 1 more minute. Add the curry powder, coriander, turmeric and cinnamon, and cook, stirring, 30 seconds. Add the turkey and stir well to coat.
In a 1-quart measuring cup, whisk together the chicken broth, salt, black pepper, cayenne pepper and honey. Add to the skillet. Bring to a boil, then turn heat down to medium-low and simmer 20 minutes, until carrots are just tender.
Nutrition info for the low carb version (honey alternative):
Calories 214; fat 8g; saturated fat 6g; carbs 12g; sugars 4g; sodium 655mg; fiber 3g; protein 24g.
Calories: 230kcal | Carbohydrates: 16g | Protein: 24g | Fat: 8g | Saturated Fat: 6g | Sodium: 655mg | Fiber: 3g | Sugar: 9g