Leftover Turkey Yellow Curry is the perfect post-holiday recipe.
Stupid Easy Paleo coming atcha from the beautiful city of Glasgow, Scotland! I’m here visiting for 3 weeks, enjoying the chill of winter (even saw the sun yesterday) and enjoying some R & R.
Yesterday we had a lovely Christmas dinner, the centerpiece of which was an amazing 7 lb (3 kg) free-range turkey breast that I picked up for $16 on sale at the last minute on the eve of the 25th.
It was delicious, but let me cut to the chase: leftover turkey isn’t my favorite thing. Sure, there is the obvious soup or just reheated slices (blech), but I was looking for something different. A quick spin around the local market found me with basic ingredients to make a fine yellow curry.
Feel free to vary the veggies (I used what was pretty much on hand) and get creative.
Leftover Turkey Yellow Curry
Leftover Turkey Yellow Curry turns holiday leftovers into a gluten-free, simple meal with an exotic twist. Paleo & Whole30 friendly.
- 2 small onions
- 1 carrot
- 1 parsnip
- 1 small sweet potato
- 1 bell pepper
- Handful button mushrooms
- 14 oz diced tomatoes canned
- 8 oz coconut milk full-fat
- 2 tbsp curry powder to taste
- 2 cups cooked diced turkey breast
- 1 tbsp coconut oil
- Prep all the veggies by dicing into uniform-sized pieces.
- In a large skillet over medium heat, sauté the onion, carrot, parsnip, sweet potato and bell pepper in coconut oil (or other fat of choice). Cook until the veggies begin to soften.
- Add mushrooms, diced tomato, coconut milk and curry powder. Simmer for 30 minutes, until the veggies are cooked through.
- Taste and add more curry powder if not spicy enough and / or more coconut milk if the sauce is too thick.
- Stir in diced turkey to heat through.
- Serve with chopped nuts and cilantro on top (for crunch and color). Pouring this over cauliflower rice makes a really hearty, satisfying plate.
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