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. I made it after Christmas and it felt like a whole new festive feast! (inspired by Jamie Oliver).

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) leftover turkey
• 2 x 400g (14 oz) tins light coconut milk
• 4 tbsp palm sugar
• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 350g (12.3 oz) silken tofu
• 400g (14.1 oz) sugar snap peas

Paste:

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

How To Make Jamie Oliver Leftover Turkey Curry

1. Roast the Squash: Preheat oven to 180°C (350°F). Halve and deseed squash, cut into 5cm boats. Toss with olive oil, salt, and pepper. Roast for 1 hour until golden and soft.
2. Make the Paste: Toast the whole spices in a dry pan. Crush cardamom pods and remove seeds. Pound everything to a powder. Soften chopped garlic, ginger, onion, and lemongrass in the pan for 4 minutes. Blend with spices, turmeric, cinnamon, coriander stalks, lime zest, and 2 tbsp oil into a paste.
3. Start the Curry: Toast peanuts in a dry casserole for 5 mins. Add half the paste, 1 tbsp oil, and bay leaves. Stir while chopping onion, potatoes, and tearing turkey.
4. Simmer: Add coconut milk, 1.5 tins water, sugar, tamarind, and fish sauce. Simmer 25–30 mins until potatoes are tender.
5. Finish the Curry: Cube the tofu, add to curry with sugar snap peas. Simmer 2 mins. Squeeze in lime juice and adjust seasoning.
6. Serve: Serve curry over roasted squash, topped with coriander leaves. Enjoy with rice, bread, or noodles.

Why I Love This Recipe

It’s such a clever way to reinvent holiday leftovers. The curry is rich, warming, and packed with textures and flavors. The roasted squash adds a lovely sweetness, and you can tweak the heat to your liking.

Recipe Tips

• Toast spices well to bring out their full aroma.
• Add tofu last to keep it tender.
• Balance the sauce with tamarind, fish sauce, or water as needed.
• Use up leftover veg like carrots or sprouts.
• Freeze leftover paste for next time.

How To Store This Jamie Oliver Leftover Turkey Curry

• At Room Temperature: Cool down within 1 hour of serving.
• In the Fridge: Store in a sealed container for up to 3 days.
• In the Freezer: Freeze for up to 3 months. Defrost in fridge overnight.
• Reheating: Heat gently in a pan over medium heat, stirring occasionally until hot.

FREQUENTLY ASKED QUESTIONS

• Can I use other meats instead of turkey? Definitely! Chicken or even cooked pork works well here.
• What if I can’t find tamarind paste? Use a splash of lime juice and a little brown sugar.
• Can I make this vegetarian? Yes! Omit the turkey and fish sauce. Add more tofu or chickpeas.
• Is it spicy? Mildly, but you can adjust chili flakes to your taste.

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