Spicy Turkey Curry

Make the most of your Christmas Day leftovers and transform them into this incredible turkey curry

Skill Level:






  • Low-calorie spray oil
  • 400g cooked turkey
  • 1 tbsp lime juice
  • 1 tsp paprika
  • 1 cinnamon stick
  • 1 tsp chili powder
  • 4 cardamom pods, split
  • 1 green chili
  • 1/2 tsp cumin
  • 1 onion, chopped
  • 1/2 tsp tumeric
  • 2 cm ginger, grated
  • 1 tsp garam masala
  • 250ml passata
  • 150ml water
  • handful String beans
  • 1 red pepper, chunks
  • 1 tomato, chopped
  • 85g spinach
  • 240g brown/basmati rice (uncooked weight)


Put the turkey in the medium bowl.

Mix in the lime juice, paprika, chilli powder and a grinding of black pepper.

Heat the low-calorie spray oil in a pan.

Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly.

Stir in the onion, garlic and ginger and fry for 3-4 mins until the onion starts to turn brown.

Drop in the turkey and stir-fry for 2-3 mins.

Mix the turmeric, cumin, ground coriander and garam masala together.

Tip into the pan, lower the heat to medium and cook for 2 mins.

Pour the passata and water into the pan, then drop in the chunks of pepper.

When it starts to bubble, lower the heat and stir in the tomato.

Simmer for 2-3 mins, then add the spinach and string beans.

Season with a little salt.

Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving.

Serve with brown/basmati rice.