Leftover Turkey and Chickpea Curry

Leftover Turkey and Chickpea Curry is a modern Fusion recipe for a mildly-spiced curry of turkey and chickpeas that's an excellent and tasty way of using-up leftover roast turkey. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Leftover Turkey and Chickpea Curry.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Bean Recipes Fusion Recipes Fusion Recipes

This is a delicately spiced curry with coconut milk and ginger that is an excellent way of using-up leftover roast turkey from your Thanksgiving, Christmas or New Year meal. I’m adding peanut butter here to give this a West African note. This is not a hot curry at all, as Kashmiri chilli is mild (but yields a lovely red colour). If you want to make it hotter, add hot curry powder or use a finely chopped habanero or Scotch bonnet chilli, adding with the ginger and garlic.

Ingredients:

1 tbsp vegetable oil
1 onion, thinly sliced
10cm length of ginger, finely grated
3 garlic cloves, crushed
300g leftover cooked turkey, shredded
2 tsp ground cumin
1½ tsp ground coriander
1 tsp kashmiri chilli powder
½ tsp ground turmeric
1 tbsp tomato purée
400ml tin coconut milk
400g tin chickpeas, drained
1 tbsp smooth peanut butter
fresh coriander, to serve
naan or rice, to serve

Method:

Place a large saucepan (or wok) over medium heat. When hot, add the oil, followed by the onion, cooking over medium-low heat for 8-10 minutes until soft. Season, stir in the ginger and garlic (and hot chilli, if using) and cook for 1 min until fragrant. Stir in the turkey along with the dried spices and tomato purée, and cook for another 2 minutes, stirring well.

Pour in the coconut milk and chickpeas (including the liquid). Add the peanut butter, then bring to the boil, turn the heat down to a simmer and cook for 6-8 minutes until the sauce has thickened slightly.

Scatter over the coriander and serve with naans on the side.