Leftover Christmas Turkey Curry

Leftover Turkey Curry

Try this quick and easy recipe if you need to use up your leftover turkey after Christmas!

  • 20 MINS

    Cooking Time

  • Easy

    Difficulty

  • 5 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Vegetable Stock Pot
  • 300 g leftover turkey diced
  • 300 g leftover cooked potato boiled or roasted diced
  • 200 g spinach
  • 1 onion diced
  • 1 tinned light coconut milk
  • 1 tbsp tomato puree
  • 100 ml water
  • 2 tbsp curry powder
  • 2 tbsp mango chutney
  • 1 tbsp oil

Garnish

  • coriander

To Serve

  • 200 g basmati and wild rice mix

  1. Heat the oil in a large pan over a medium heat then add the onions and cook for 5 mins until starting to soften and brown slightly. ​

  2. Stir in the curry paste and tomato puree, then cook for another 1-2 mins. Add the water and coconut milk then bring to the boil and the reduce the heat to simmer for 5 minutes.​

  3. Add in the turkey, potatoes and Knorr Smoked Chilli & Tomato Stock Pot then cook for another 5 mins. Stir through the mango chutney and spinach then remove from the heat.​

  4. Scatter with coriander and serve with rice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 497.1 kcal
Protein (g) 23.79 g
Sugar (g) 10.16 g
Fat (g) 16.06 g
Fibre (g) 7.45 g

Knorr product used

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

Reducing our meat intake is better for the planet and for our health. With the help of Knorr’s flavour expertise you can enjoy meat free recipes that don’t compromise on taste.
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