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Leftover turkey curry 2 recipe


Don't underestimate the nutritional power of the turkey curry! This curry recipe is high in protein and rich in antioxidants from the inclusion of spices and fresh herbs.

Preparation time: 10 minutes

Cooking time: 20 minutes


Serves: 4 people

  • 2 - Carrots
  • 400 g Coconut Milk
  • 600 g Cooked Turkey
  • 2 cloves Garlic
  • 1 tsp Honey
  • 1 - Lime
    juice only
  • 1 small Onion
    finely diced
  • 2 tbsp Raisins
  • 1 - Red Chilli
    deseeded and finely chopped
  • 1 - Red Pepper
  • 1 tbsp SuperValu Extra Virgin Olive Oil
    or coconut oil
  • 1 handfull SuperValu Fresh Basil
  • 2 tbsp SuperValu Fresh Coriander
  • 1 stick SuperValu Fresh Ginger
    peeled and finely diced
  • 3 tbsp SuperValu Goodness Cashew Nuts
  • 1 - SuperValu Green Chilli
    deseeded and finely chopped
  • 2 tbsp Thai Red Curry Paste
For the Spiced Rice
  • 1 - Chicken Stock Cube
  • 2 tbsp Chilli Powder
  • 1 tsp Cumin Seeds
  • 2 cloves Garlic
    finely chopped
  • 1 tbsp Olive Oil
  • 1 small Onion
    finely chopped
  • 1 tbsp Paprika
  • 1 - Red Chilli
    deseeded and finely chopped
  • 1 small Red Pepper
    finely chopped
  • 100 g SuperValu Basmati Rice
  • 1 - SuperValu Green Chilli
    deseeded and finely chopped
  • 250 ml Water


*This recipe serves 4 to 6.

1. Preheat the oven to 180°C/gas mark 4.

2. Heat the oil in a saucepan set over a medium-high heat before adding the carrots, red pepper, onion, garlic, chillies and ginger. Stir for a couple of minutes, being careful not to let it burn. Add the red curry paste and cook for 3 more minutes.

3. Add the coconut milk and bring to a gentle simmer for 5 minutes, then add the lime juice and honey. Continue to simmer.

4. Cut the cooked turkey into bite-sized pieces or slices and add to the curry along with the cashews and raisins. Simmer for 10 minutes, then stir in the basil and half of the coriander.

5. To make the spiced rice, heat the olive oil in a non-stick pan set over a medium heat. Add the onion, pepper, garlic and chillies and cook for 5 minutes, until softened. Add the chilli powder, paprika, cumin seeds and crumbled chicken stock cube, mixing well. Cook for 5 minutes more, until all the ingredients are well combined.

6. Add the rice to the pan followed by the boiling water and gently stir to incorporate all the rice. Simmer for 20 minutes, until all the water has been absorbed into the rice.

7. Fluff up the rice with a fork and serve with the turkey curry, garnishing with the remaining coriander.

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