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Turkey Curry

A simple curry is a great way to transform leftover meat and vegetables into a whole new meal. All vegetables work well here—carrots, peas, potatoes, Brussels sprouts— but if you don’t have any, add a few you like, such as peppers or cauliflower. By Julie Van Rosendaal

Turkey Curry

Total Time:




Skill Level:



  • canola or olive oil, for cooking
  • 1 onion, peeled, halved and thinly sliced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 2 garlic cloves, crushed
  • 1 Tbsp grated fresh ginger
  • 2-3 tsp curry paste or powder (or to taste)
  • 1 tsp ground cumin or cumin seed
  • salt, to taste
  • 2-4 cups chopped fresh veggies and turkey
  • 1 19 oz (540 mL) can diced or whole tomatoes
  • 1/2 cup chicken stock or water
  • 1/2 cup coconut milk, sour cream or whipping cream
  • cilantro, for garnish (optional)

How to Make It


Drizzle some oil into a large skillet set over medium-high heat and sauté the onion for 2–3 minutes, until soft.


Add the jalapeño, garlic, ginger, curry paste, cumin and salt and cook for another minute.


Add any raw firm vegetables you're using, such as potatoes or cauliflower, and cook them for a few minutes, until they start to soften.


Add the meat and remaining vegetables along with the tomatoes and the chicken stock or water and bring to a simmer.


Cover and cook for 20 minutes, or until the veggies are tender and the liquid has reduced.


Stir in the coconut milk, cream or sour cream and stir to heat it through, and continue to cook until it reduces to the consistency you’d like.


Adjust the salt and serve hot, over steamed rice, topped with cilantro if you like.

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