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.
Servings: 4
Ingredients
- 500 g 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
- 165 g 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.
Video
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
Serving: 1g | Calories: 540kcal | Carbohydrates: 16g | Protein: 43g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Cholesterol: 139mg | Sodium: 520mg | Fiber: 3g | Sugar: 7g
