21 Dec Turkey Curry with Speedy Slaw
Turkey Curry with a Speedy Slaw
Turkey Curry is such a great way to use up leftover Turkey and extra veg from Christmas. This is a wonderfully fresh and vibrant curry which goes perfectly with this quick cabbage slaw or rice.
I made such a big batch of this that I ended up popping loads in containers and giving them to friends and family to take away too!
- Blitz the paste ingredients together in a blender.
- Toast the spices for 1 minute in a large saucepan until fragrant, then add the coconut oil and the paste and fry for 4-5 minutes, stirring from time to time.
- Add the coconut milk then use the empty tin and fill up with stock/broth (easy way to measure it out) and add to pan then bring to a medium simmer for 10 minutes.
- Meanwhile shred the cooked turkey and roughly chop the leftover veg.
- Add the turkey and veg to the pan along with tamari and fish sauce (if using) and let simmer away for 5 minutes to heat through while you prepare the slaw and toppings
- Add the peas and spinach for a final minute then take off the heat
- Check the curry for seasoning, adding extra tamari or sea salt if it needs it, add some fresh lime juice and top with fresh coriander leaves to serve alongside the slaw.
- In a large bowl combine all the ingredients except for the nuts and taste for seasoning
- Toast the nuts for a minute until just golden then roughly chop and scatter over the top
Find the full video for the recipe I did with House & Garden here.
- 400g – 500g of cooked turkey (or chicken)
- 3 large handfuls of cooked leftover root veg eg carrots, squash, sweet potatoes, potatoes
- 1 large handful of (frozen) peas
- 1 x tin 400ml full fat coconut milk
- 400ml quality stock/ broth
- 1 tbs coconut oil or ghee
- 2 tbs tamari or soy, to taste
- 2 tsp fish sauce (optional), or a little extra sea salt
- Optional 100g fresh baby spinach or greens
- 1 medium red onion or shallots
- 1 thumb sized piece of ginger
- 1 large handful fresh coriander – use the stalks in the paste – SAVE the leaves for garnish
- 2 sticks of lemongrass
- 3 garlic cloves
- 1 – 2 red chillies, to taste, depending on how hot you like things or how hot your chillies are
- Juice of 1 lime and zest of 2 limes
- 1 heaped tsp ground cinnamon
- 1 tbs ground cumin
- 1/4 large cabbage, about 300g, core removed, very finely shredded
- 1 small handful cashew nuts or peanuts
- Juice and zest of 1 lime
- 2 tbs extra virgin olive oil
- Sea salt & pepper
- Optional – any leftover herbs like chives or mint leaves