Leftover Turkey Ruby Murray

Leftover Turkey Ruby Murray_81574

A post-Christmas classic – but remember turkey curry doesn’t just have to be for Christmas!

Serves: 4


  • 2 tbsp whole coriander seeds
  • 1 tbsp whole cumin seeds
  • 3 tbsp coconut or vegetable oil
  • 6 green cardamom pods, crushed
  • 3 bay leaves
  • 4 cloves
  • 1 cinnamon stick
  • 2 tsp dried chilli flakes
  • 2 large onions, peeled and chopped
  • 1 tbsp ginger, grated
  • 4 cloves garlic, peeled and crushed
  • 1 tbsp mild curry paste
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 500g cooked Golden Turkey leg meat, cubed
  • Sea salt and black pepper
  • Fresh coriander, chopped (to garnish)


  1. Toast the coriander and cumin seeds in a dry pan until lightly toasted and very fragrant. Grind with a pestle and mortar and set aside.
  2. Heat the oil in a heavy-based pan over a medium heat and add the cardamom pods, bay leaves, cloves, cinnamon stick and chilli flakes until they start to crackle and release their flavours.
  3. Add the onion and sauté for about 5-7 minutes, then add the ginger, garlic and the freshly ground coriander and cumin seeds.
  4. Add the curry paste, chopped tomatoes and tomato purée. Turn up the heat to high and allow the curry to simmer for about 15 minutes, adding a little water, if necessary.
  5. Add the turkey and cook through until the turkey is hot. Season with the sea salt and black pepper.
  6. Garnish with fresh coriander and serve with steamed basmati rice, or chapatis, minted yoghurt and mango chutney.

With thanks to Traditional Farm Fresh Turkey Association for this recipe. 

Last edited: 23 November 2021 at 11:04

Have your say

Be the first to comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.