Leftover Turkey and Lentil Curry
Leftover turkey and lentil curry is a belly-filling, budget-friendly, holiday hero with endless teaspoons of assorted spices.
Servings: 6 people
Ingredients
- 2 tbsp ghee or oil
- 1 onion sliced
- 2 cloves garlic crushed
- 2 inch piece ginger grated (about the size of your thumb)
- 3 tbsp This is an affiliate link.Madras curry paste or your favorite
- 225g / 1 cup dry red lentils washed
- 500ml / 2 cups water
- 400g / 14 oz This is an affiliate link.canned chopped tomatoes
- Salt to taste
- 600g / 4 cups diced cooked turkey meat
- 400ml / 14 oz This is an affiliate link.coconut milk or single cream
- 2 tbsp chopped coriander leaves or cilantro for garnish
Instructions
- Heart the ghee or oil in a large and deep pan and add the sliced onions, sauté over low medium heat for 10 minutes until slightly coloured. Add the minced garlic and ginger and saute for 30 seconds longer, then bring in the curry paste to the pan and stir fry for a few seconds until fragrant.
- Add the washed and drained red lentils to the pan and stir fry for 30 seconds until they are well coated in the spice mix.
- Pour in water and the chopped tomatoes and bring to a boil, lower the heat, cover with a lid and cook for 10 minutes.
- Add the diced turkey, coconut milk stir to combine and cook uncovered for 15 minutes longer. Top with fresh coriander leaves before serving.
Nutrition
Calories: 444kcal | Carbohydrates: 30g | Protein: 35g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 617mg | Potassium: 900mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1313IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 7mg