TURKEY CURRY WITH LEFTOVERS
Use up those turkey leftovers this Christmas with this one pot curry recipe that can be made in the slow cooker or on the stove.
Ingredients
- 1 tablespoon vegetable oil
- Salt & pepper
- 1 large onion small dice
- 3 medium tomatoes diced small
- 2 garlic cloves
- 160 g korma paste / mild curry paste
- 1 teaspoon ground coriander
- ½ teaspoon ground ginger
- 2 tablespoons plain flour (leave out to be gluten free)
- 2 x 400 ml can of coconut milk
- 1 teaspoon granulated white sugar
- 750 g baby potatoes little ones halved, larger ones quartered
- 2 medium carrots thinly sliced
- 150 g peas
- 400 g cooked turkey chopped or shredded into bitesize pieces
See notes for baby & toddler
Instructions
- Take out the cold turkey from the fridge to bring up to room temp.
- Heat the oil in a large saucepan, over a medium-low heat. Add the onions and tomatoes and fry for 8 minutes, stirring often. Turn heat to low and add the garlic, ground coriander, ginger and korma paste and flour and fry for 1 minute, stirring frequently.
- Turn the heat up to high and add in the coconut milk, salt & pepper and sugar, stir until well combined. Add the potatoes and carrots, stir, increase heat to high and bring to the boil. Then turn heat down to low, cover and simmer for 20 minutes. Then stir in the courgette and peas and ensuring it’s still simmering, cover and cook for a further 10 minutes.
- Add in the cooked turkey pieces, stir in gently, bring back to the boil then turn the heat back down to low and allow to simmer, uncovered for 5 minutes.
SLOW COOKER INSTRUCTIONS
- Fry the onion and tomatoes in your removable cooking pot for 3 minutes on a high heat, stirring often. Add in the curry paste, garlic, spices, salt and pepper, sugar and flour and fry for 1 minute, stirring. Transfer pot back into slow cooker base and add the coconut milk, potato, carrots, stir and cover. Cook on high for 4 hours, medium for 6 hours or low for 8 hours. Transfer the cooking pot to the stove and stir in the peas and courgettes. Bring to the boil over a high heat, then reduce the heat to low and simmer for 10 minutes, covered. Then stir through the turkey, bring back to the boil over a high heat and turn heat low again, leave for 5 minutes uncovered.
Notes
If you don’t have enough turkey, you can bulk the curry out with chickpeas instead. In which case, add them the same time as the peas and courgettes.
Baby & Toddler
Omit salt from the cook.
BABY-LED WEANING
You can quarter larger baby potatoes longways and dig those out for little one once cooked. You can also do the same with the carrots. Otherwise, chop as per the recipe and then mash their vegetables down with the back of a fork, removing the potato skins.
SPOON FED-WEANING
6 MONTHS Purée their curry, adding a little warm boiled water as needed.
7-9 MONTHS Add their curry to your food chopper. Use short sharp pulses to finely chop, adding a little warm no or low-salt chicken stock or warm boiled water to loosen.
10-12 MONTHS Add just the curry to your food chopper pot. Gradually pulse, just a few times then check the consistency. It should lumpy with small turkey pieces. Add a little warm no or low-salt chicken stock and/or curry sauce as needed.
12 MONTH + TRANSITIONING Shred the turkey pieces using forks and mash down the vegetables with the back of a fork (removing the potato skin first). Add a little more sauce.
TODDLERS Chop the turkey into bite-size pieces and cut the vegetables into bitesize pieces.
FUSSY EATERS
If your child isn’t a fan of sauces or it’s the first time they are having curry, use a slotted spoon to dish up their serving so most the sauce can run off. Serve with mango chutney and toasted naan bread - kids tend to be fine with both these.
STORAGE
You can store any Turkey Curry leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). You can also freeze them, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through.
Nutrition
Calories: 864kcalCarbohydrates: 61gProtein: 53gFat: 49gSaturated Fat: 38gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 102mgSodium: 141mgPotassium: 1677mgFiber: 11gSugar: 13gVitamin A: 12455IUVitamin C: 74mgCalcium: 155mgIron: 10mg
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