Turkey & potato curry

Turkey & potato curry

By Katy Greenwood
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(5 ratings)
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Prep: 5 mins Cook: 15 mins

Easy

Serves 4
Go classic with your turkey leftovers and whip up this healthy spice-filled stew with peppers and tomatoes

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal294
  • fat10g
  • saturates2g
  • carbs26g
  • sugars11g
  • fibre4g
  • protein26g
  • salt0.8g
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Ingredients

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 large onion, thickly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 green pepper, deseeded and chopped
  • 2 tbsp curry paste (or gluten-free alternative)
  • 2 garlic clove, crushed
  • 400g can chopped tomato
  • 300g leftover turkey, diced
    Turkey

    Turkey

    terk-ee

    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 300g leftover cooked potato (either boiled or roast), diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp mango chutney
  • small pack coriander, roughly chopped
  • rice or naan bread, to serve

Method

  1. Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins.

  2. Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan.

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Comments (4)

mtp1905's picture
mtp190529th Feb, 2016

Very nice Monday night recipe:) I didn't have a pepper so added an extra onion and a couple of rounds of frozen chopped spinach. Used leftover roast potatoes and a sprinkle of dried coriander. Agree with the comments regarding the volume of liquid but added water to suit our taste. Will make again and maybe with lamb, chicken or prawns.

gordonspeakman@virginmedia.com's picture
gordonspeakman@...5th Jul, 2015

Sorry to the people who gave comments about this curry. I am new to this app and hit the wrong buttons, again sorry

nannynoodle's picture
nannynoodle28th Dec, 2013

A really tasty curry. The only negative comment I have is that the liquid amount was inadequate. We like a "saucy" curry so I added extra.

cshobbs's picture
cshobbs18th Dec, 2013

I didn't use up left-overs, but used fresh chicken and potatoes. Very tasty!

Questions (2)

Paul Woodman's picture
Paul Woodman14th Dec, 2013

What is a gluten-free alternative to curry paste and why does it matter whether or not it's gluten free?

goodfoodteam's picture
goodfoodteam18th Dec, 2013

Hi there, 

Some curry pastes contain gluten, however there are some available that don’t. It's only a concern if you are following a gluten-free diet, if not then don't worry. 

Best wishes. 

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