Leftover Turkey and Potato Curry Recipe - Serves 4

Leftover Turkey and Potato Curry Recipe

393 calories each serving (591 calories if eating with rice)



Ingredients

2 tablespoons (30ml) cooking oil
1 medium onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
1 green bell pepper (capsicum), with core removed and finely chopped
2 tablespoons (30ml) curry paste
1 tin/can (400g or 14 oz) chopped tomatoes
400g (14 oz) leftover turkey, cut into pieces no bigger than 1cm (1/2 inch)
300g (10 oz) leftover potato, cut into 1cm (1/2 inch) cubes
1 teaspoon (5ml) salt
2 tablespoons (30ml) mango chutney


Method

Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion, garlic and green bell pepper, mix well and saute until the onion is soft and starting to brown (6-12 minutes), turning often
Add the curry paste, mix well and cook for 2 minutes, stirring often
Add the chopped tomatoes, mix well, bring to the boil, adjust the heat to maintain a steady boil and cook for 5 minutes, stirring a few times
Add the turkey, potato and salt, mix well, bring to the boil, adjust the heat to maintain a steady boil, cover and cook for 5 minutes, stirring every minute or so (add a little hot water if the curry gets too dry)
Add the mango chutney and mix well
Serve hot


Recipe submitted by B Matthews on 1 November 2017

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