Turkey Curry

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  • 1/2 teaspoon cayenne pepper or to taste
  • Optional Garnish: 1 Tbsp chopped fresh cilantro or basil ½ cup toasted pumpkin seeds
  • 1 Tbsp fresh lemon or lime juice
  • Salt and pepper to taste
  • 2 cups leftover cooked turkey shredded or cubed
  • 1 400ml can full fat coconut milk
  • 1 540ml can crushed tomatoes
  • ½ cup green beans cut into 2-inch pieces
  • 1 cup cauliflower chopped
  • ½ yellow pepper diced
  • ½ orange pepper diced
  • 1-2 Tbsp olive oil
  • 1 Tbsp smoked paprika
  • 1 Tbsp turmeric
  • Optional: 10-12 dried curry leaves
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 Tbsp garam masala
  • 1 Tbsp curry powder
  • 2 tsp fresh ginger root finely chopped
  • 3 cloves of garlic finely chopped
  • 1 onion diced


  • In a large saucepot, over medium heat, add oil, onion, garlic, and ginger to soften, about 5 minutes.
  • Stir in curry powder, garam masala, cumin, coriander, dried curry leaves (if using) turmeric, smoked paprika and cayenne pepper. Cook until combined and spices are toasted and fragrant.
  • Stir in green beans, cauliflower and peppers. Pour over tomatoes and coconut milk and bring to a simmer, for about 5 minutes
  • Stir in turkey and bring to simmer until turkey is heated through. Taste and season with salt, pepper and lemon juice.
  • Serve hot, over top of rice or grains and garnish if you like.