Turkey Curry

  • Yield 6 servings

A great meal to make with leftover turkey.

Turkey Curry

Replace the turkey with tofu and the chicken broth with vegetable broth for a vegetarian version. Serve with brown rice or barley.


1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
2 teaspoons curry powder
2 (14-ounce) cans chicken broth
1/2 cup coconut milk
1 pound cooked turkey, cut into 2-inch cubes
3 cups fresh baby spinach
Salt and pepper
3 tablespoons almond slices, to garish


  1. Heat oil in a large, heavy pot over medium-high heat. Add onions and curry powder; cook, stirring often, until onions are soft, about 5 minutes. Stir in broth and coconut milk. Bring to a boil. Add turkey, cover, reduce heat, and simmer about 5 minutes.
  2. Stir in spinach and continue to simmer until heated through, about 2 minutes. Season with salt and pepper. Garnish with almond slices. Serve with brown rice or barley.

Reprinted with permission from Ying Chang Compestine's Ying's Best One-Dish Meals: Quick and Healthy Recipes for the Entire Family (Sellers Publishing, 2011).



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