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This easy turkey curry with coconut milk is one of my favourite ways to use up leftover meat from Christmas Dinner – or any Sunday roast.
It works really well with cooked turkey or chicken and is so easy, using a few basic storecupboard and freezer ingredients.
Stocking up on these staples will mean you don’t have to venture out for fresh supplies, and can whip up this nourishing and tasty curry quickly and easily.
Plus using pre-cooked turkey massively cuts down the cooking time and this won’t feel like a meal to use up leftovers at all.
Because let’s face it, nobody wants to feel like they’re just eating the same regurgitated meal for three or four days in a row.
This recipe is gluten free (and easy to make dairy free with one swap) and is honestly so simple I think I might just end up making it all the time.
I’m always after new ways to use up Christmas Dinner leftovers so make this gluten free turkey curry your new Boxing Day staple!
How to make turkey curry with coconut milk
Making a leftover turkey curry with coconut milk is not only super easy but also means the curry is dairy free too.
Making this turkey coconut curry is quicker than a usually curry as, of course, you don’t have to cook the meat.
You’ll need to make sure it’s thoroughly heated through and piping hot before serving.
You can also make the curry sauce ahead of time if you like and then freeze it and defrost when needed.
Simply heat and add the leftover meat and you’ve got dinner in a jiffy!
I just used a single can of coconut milk for this which is easy to find in the supermarkets and super cheap too.
Ingredients
There’s a full printable recipe card below but for the shopping list you will need:
- 500g leftover cooked turkey (or chicken)
- 1 tbsp vegetable or coconut oil
- 1 large white onion (finely sliced)
- 2 tsp frozen chopped garlic
- 2 tsp frozen chopped ginger
- 2 tsp frozen chopped chilli
- 2 tbsp tomato puree
- 1 x 400ml tin of full fat coconut milk
- 165g frozen spinach
- 1 tbsp mango chutney (optional)
- 3-4 tbsp natural yoghurt (or dairy free alternative)
You’ll also need a variety of spices for the flavouring:
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp sea salt
I used frozen chilli, garlic and ginger as I find this just saves me so much time as it’s rally convenient.
However you can easily use fresh ingredients instead – I’d recommend you use 2-3 garlic cloves, a 1.5-inch piece of ginger and 1 red chilli, all finely chopped.
The jars of pre-chopped chilli, garlic and ginger also work perfectly well.
Again I used frozen spinach but feel free to use fresh spinach or you could even add any leftover cooked vegetables to the mix.
The mango chutney in the recipe is optional but I find it adds a lovely flavour and if you don’t like your curry too spicy you can add some extra.
To ensure the turkey curry is dairy free, use a dairy free yoghurt such as coconut yoghurt.
The spice mixes are all easy-to-find storecupboard essentials, just always double check mixes such as curry powder are gluten free and have no ‘may contain’ warnings.
My turkey curry with coconut milk recipe
This leftover turkey curry with coconut milk recipe will serve four people and I recommend serving it up with fresh coriander, gluten free naan bread and pilau rice.
You can easily double or halve the quantities too if you want to serve more or less people.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Turkey Curry with Coconut Milk
This Turkey Curry with coconut milk is gluten and dairy free. Made using freezer and storecupboard staples and leftover turkey or chicken.
Ingredients
- 500g cooked turkey (or chicken)
- 1 tbsp vegetable or coconut oil
- 1 large white onion (finely sliced)
- 2 tsp frozen chopped garlic
- 2 tsp frozen chopped ginger
- 2 tsp frozen chopped chilli
- 2 tbsp tomato puree
- 1 x 400ml tin of full fat coconut milk
- 165g frozen spinach
- 1 tbsp mango chutney (optional)
- 3-4 tbsp natural yoghurt (or dairy free alternative)
For the spice mix:
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tsp curry powder
- 1/2 tsp garam masala
- 1/2 tsp sea salt
Instructions
- Roughly chop the cooked turkey (or chicken) and set to one side.
- Add the oil to a large, lidded non-stick pan and place on a medium heat. Add the onions and fry for 5-7 minutes until they have gone golden and translucent.
- Add the garlic, ginger and chilli and fry for another 2-3 minutes, stirring well. Next add the tomato puree and the spice mix and continue to fry for another minute, stirring to mix together. It should combine into a fairly thick and chunky paste.
- Pour in the coconut milk and bring to the boil, stirring to mix together well. Once boiling, turn down and simmer for 4-5 minutes.
- Add the frozen spinach and simmer for another 5-10 minutes until the spinach has completely defrosted and is mixed well into the sauce. If using, add 1 tbsp of mango chutney and stir in well before the next step.
- Pour the chopped turkey into the sauce and stir well until it is coated. Add the yoghurt, stir to mix and then heat for another 4-5 minutes until the meat is hot through. Serve with rice, extra yoghurt, freshly chopped coriander and gluten free naan breads.
Notes
- If using fresh spices instead of frozen, use 2-3 garlic cloves, a 1.5-inch piece of ginger and 1 red chilli, all finely chopped.
- Because this is dish is reheating meat that has already been cooked, I would not recommend reheating or freezing any leftovers. You can enjoy them cold the next day (my fave!!) or easily halve the amount of this recipe to make less.
- This curry also works really well with chicken or a vegan chicken substitute and you can also add any leftover veggies and roast potatoes (chopped) into the curry at the same time as the meat. Yummy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 540Total Fat: 35gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 139mgSodium: 520mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 43g
Need more Christmas dinner leftovers recipes?
If you’re after some more gluten free Christmas classics then make sure you check out my Gluten Free Christmas ebook.
From sticky toffee pudding and mince pies to bread sticks and cheese crackers, there’s something for everyone.
You can have a look at my Gluten Free Christmas ebook and purchase it here.
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!
I’ve also got my gluten free Christmas page with everything you need to enjoy a safe festive season.
Plus I have some inspiration here for more ways to use up your Christmas dinner leftovers this December:
- Gluten free leftovers pie
- Boxing Day hash
- Chicken and ham pie recipe
- Roast chicken soup
- 20+ recipes for Christmas leftovers
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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