Jamie Oliver Leftover Turkey Curry

This delicious leftover turkey curry by Jamie Oliver is a quick and easy meal that’s perfect for using up holiday leftovers. With a creamy coconut base, hearty potatoes, and vibrant vegetables, it’s a comforting dish that can be easily adapted to whatever ingredients you have on hand.

Ingredients Needed

Curry:

• 2 large onion squash (1.2kg / 2.6 lbs)
• Olive oil
• 150g (5.3 oz) shelled unsalted peanuts
• 4 fresh bay leaves
• 1 large onion
• 500g (1.1 lbs) baby new potatoes
• 350g (12.3 oz) higher-welfare leftover Christmas turkey
• 2 x 400g (14 oz) tins of light coconut milk
• 4 tablespoons palm sugar
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 350g (12.3 oz) silken tofu
• 400g (14.1 oz) sugar snap peas

Paste:

• 1 heaped teaspoon each of fennel seeds, coriander seeds, cardamom pods, whole cloves, black peppercorns, dried chili flakes, turmeric, ground cinnamon
• 6 cloves of garlic
• 1 thumb-sized piece of ginger
• 1 red onion
• 2 sticks of lemongrass
• ½ a bunch (15g / 0.5 oz) of fresh coriander
• 1 lime
• Vegetable oil

How To Make Leftover Turkey Curry

1. Preheat the Oven: Preheat the oven to 180°C (350°F / gas 4). Halve the squash, deseed, and chop into 5cm (2-inch) boats. Toss with 1 tablespoon of olive oil, a pinch of sea salt, and black pepper. Roast in a large tray for 1 hour, or until golden and caramelized at the edges.
2. Prepare the Paste: For the paste, toast the fennel and coriander seeds, cardamom pods, cloves, peppercorns, and chili flakes in a dry pan over medium heat until they start to color and smell aromatic. Pour into a pestle and mortar, crush the cardamom pods, and remove the seeds. Pound the spices to a fine powder. Roughly chop the garlic, ginger, onion, and lemongrass. Add these to the dry pan for 4 minutes to soften slightly. Transfer them to a food processor, along with the ground spices, turmeric, cinnamon, coriander stalks (reserve the leaves), lime zest, and 2 tablespoons of vegetable oil. Blitz to a fine paste, scraping down the sides if needed.
3. Toast the Peanuts and Start Cooking: Toast the peanuts in a large dry casserole pan over medium heat for 5 minutes. Add half of the paste (freeze the rest for another day), 1 tablespoon of vegetable oil, and the bay leaves. Stir regularly while you peel and chop the onion, quarter the new potatoes, and tear the leftover turkey into pieces.
4. Add Liquids and Simmer: Pour in the coconut milk and 1½ tins of water, followed by the palm sugar, tamarind paste, and fish sauce. Bring the curry to a boil, then reduce the heat and simmer for 25–30 minutes, until the potatoes are cooked through.
5. Add Tofu and Vegetables: Drain the tofu and cut it into 2cm (¾-inch) cubes. Stir in the sugar snap peas and cook for about 2 minutes. Add the tofu and squeeze in lime juice. Taste the sauce and adjust the seasoning with more fish sauce for saltiness, tamarind paste for sourness, and a little water if necessary.
6. Serve: Divide the roasted squash into warm bowls, spoon the curry over the top, and sprinkle with fresh coriander leaves. Serve with rice, bread, or noodles.

Recipe Tips

• Toast the spices well: Make sure to toast the fennel, coriander, and other spices in a dry pan until they smell fragrant. This brings out the full flavor in the paste.
• Don’t overcook the tofu: Add the tofu at the end of cooking to keep it soft and tender. Overcooking can make it too firm.
• Adjust the sauce: If the sauce is too thick, add a little water to reach your desired consistency. If it’s too thin, simmer a bit longer to reduce it.
• Use leftover veggies: Add any leftover Christmas vegetables, like roasted carrots or Brussels sprouts, to the curry for extra flavor and nutrition.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover turkey curry cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3 days.
• Freeze: Once the curry has cooled, place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
• Reheat: Place the curry in a saucepan over medium heat. Stir occasionally and cook for about 5-10 minutes, or until hot throughout.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 498
• Total Fat: 24.8g
• Saturated Fat: 8.3g
• Total Carbohydrate: 43g
• Dietary Fiber: 4.5g
• Sugars: 22.2g
• Protein: 29.2g ​​

Try More Jamie Oliver Recipes:

• Jamie Oliver Barbecue Burgers
• Jamie Oliver Stuffed Chicken Skewers
• Jamie Oliver Piccalilli, Pork & Apple Pies
• Jamie Oliver Charred Aubergine Parmigiana