This easy Leftover Turkey Curry recipe is simple, quick and absolutely packed with flavor! This mild creamy curry with coconut milk and spinach is a great way to use your turkey leftovers from the Thanksgiving or Christmas feast.

Turkey curry always reminds me of Bridget Jones and the famous meet cute “turkey curry buffet” scene. Sadly, I cannot guarantee a young Mr Darcy will turn up if you serve up this wonderful turkey curry… but I do promise that it is absolutely delicious and so, so easy to make.

What’s Your Favorite Way to Eat Leftover Turkey?

Who wants to cook again after all the feasting is done? I simply want to laze about, eat any chocolates not hoovered up by the kids and watch old movies on TV – after all it’s not Christmas until there’s a Sound of Music sing-a-long.

But there’s a silver lining – there’s usually plenty of leftovers to keep us fed for a few days with minimum additional effort. I am talking turkey sandwiches, slow cooker turkey soup, cozy turkey stew and DEFINITELY leftover turkey curry!

overhead view of turkey curry in a casserole dish

Turkey Curry Ingredients

This is a mild korma-style curry that appeals to both curry lovers and those who usually shy away from anything “spicy” or exotic. I am looking at you kids.

Vegetable oil or ghee (clarified butter)
Onion, garlic and ginger – a curry trifecta! I usually use fresh ginger and garlic but you can also use frozen cubes of minced garlic and ginger (and even chopped onions) to make this recipe even easier.
A hint of tomato paste (mostly for color).
The all important spices are ground cumin, turmeric, cayenne or paprika and Garam Masala.
Brown sugar or a little honey for a touch of sweetness.
Chicken broth or you can use turkey stock or chicken stock. If homemade stock is not an option (after all this is all about quick and easy) then a stock cube, Bouillon, or stockpot will work just fine.
Coconut cream – you can buy coconut cream or simply place canned full-fat coconut milk in the fridge. The cream will separate from the liquid and you can spoon it into the curry.
Leftover cooked turkey meat – you can use both white and dark meat in this curry recipe. I used leftovers from my Air Fryer turkey leg recipe.
Almond meal (ground almonds) help thicken the curry. If you don’t want to add nuts, you can use a little cornstarch slurry instead.
Fresh spinach for a hint of green (and some added nutrients).
Cilantro (coriander) and flaked almonds to garnish.

How to Make This Turkey Leftovers Curry

↓ For the full ingredients and detailed method, jump to the recipe card.

Heat the oil or ghee in a large casserole. Add the onion, salt, spices and sugar and cook over low heat for 5-7 minutes or until the onion has softened. If the pan is getting too dry, you can add a little chicken broth.

Stir in the tomato paste, minced garlic and ginger and cook for a couple of minutes.

onions cooking with spices in a casserole dish

Add the chicken broth, coconut cream and bring bring to a gentle simmer. Stir in the leftover turkey meat and simmer for 15-20 minutes or until warmed through.

adding cooked turkey meat in curry sauce

Stir in the almond meal (ground almonds) and spinach and cook for a minute or so until the spinach wilts.
Garnish with cilantro, flaked almonds and a sprinkling of chili flakes and serve over pilau rice.

curry cooking in a skillet with spinach leaves

Recipe Notes

If you don’t have leftover turkey meat, you can easily use cooked chicken from a roast or store-bought rotisserie chicken instead.
Leftovers can be stored in the refrigerator for a couple of days. Reheat in a saucepan or the microwave until the curry is piping hot all the way through. You can also freeze the leftovers (as long as you are using fresh cooked turkey meat) for up to three months.
Coconut cream can be replaced with heavy cream or soya cream.