
Ingredients
Method
Turn cooking mode on
Step 1
Set a pan over a high heat and add the oil. When hot, add the onions, the garlic and the ginger.

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
100
ml
Vegetable oil
Turkey leftovers, chopped
1
Onion, finely diced

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
K
Kayleigh E
a month ago
I made this just after xmas with our turkey leftovers. It was one of the best curries i've made and the turkey (which i expected to be dry) was perfect.
Like
Reply
Cancel
Patricia F
a month ago
I added some cooked green lentils to it - worked well. Love the sweetness and then you taste the chilli.
Like
Reply
Cancel
Nisha
a month ago
great idea
Like
Reply
Cancel
A
Andy H
2 months ago
I reduced the sugar by half as it was a bit sweet for our tastes. Also (laugh if you will) I ordered fenugreek leaves online as we don't have an Asian store nearby. Turns out 450g will have to be left to my kids, there is so much of it 🤣.
Like
Reply
Cancel
Nisha
a month ago
oh my life!!!
Like
Reply
Cancel
Louise M
2 months ago
Just made for tea tonight....it tastes delicious. Another winner.

Like
Reply
Cancel
D
Dr Jim
2 months ago
I only have fenugreek as seeds or as a white powder as the leaves have such a powerful smell that permeates through the house however I try to store them. Which should I substitute in this recipe and when?
Like
Reply
Cancel
Nisha
a month ago
Better to use 1/4 tsp of the white powder in with the other spices!
Like
Reply
Cancel
S
Scott L
2 months ago
I do a left over turkey curry every year and try a different recipe each year. This is the best one I have ever done. I'll not be making any others from now on
Like
Reply
Cancel
C
Carol O
2 months ago
Me too👍the best
Like
Reply
Cancel
Nisha
2 months ago
Just love this
Like
Reply
Cancel
J
Julie W
2 months ago
Absolutely fab!!
Like
Reply
Cancel
Nisha
2 months ago
brilliant
Like
Reply
Cancel
N
Nicola P
2 months ago
If using garlic and ginger cubes how many are equivalent please?
Like
Reply
Cancel
Nisha
2 months ago
The way I do it is a cube per person
Like
Reply
Cancel
Sue C
3 months ago
Just made this a second time. This time with salmon. It’s so easy / tasty!

Like
Reply
Cancel
Nisha
2 months ago
Oh I love that you did this
Like
Reply
Cancel
C
Connie M
3 months ago
A big hit in my house for a New Year’s Eve dinner. I made mine with Tandoori monkfish, as we are pescatarian or vegetarian, accompanied with Nisha’s naan bread and Nisha’s Indian fried rice (chicken fried rice recipe without the chicken, of course). I forgot to take a photo, but I’ll definitely be doing this again. Congratulations on another great dish Nisha’s.
Like
Reply
Cancel
Nisha
3 months ago
Happy new year!
Like
Reply
Cancel
Adrian R
3 months ago
Can leftovers be frozen?
Like
Reply
Cancel
Nisha
3 months ago
I think as the turkey is older then no but if you use the sauce with fresh meat it freezes well
Like
Reply
Cancel
Jennifer C
3 months ago
So easy and tastes great. Did not have enough meat so padded out with chickpeas. Yum!

Like
Reply
Cancel
Nisha
3 months ago
great idea
Like
Reply
Cancel
Dave B
3 months ago
The tastiest curry I’ve ever made, loved it!!
Like
Reply
Cancel
Sue C
3 months ago
Nisha thank you so much for this curry club!!

Like
Reply
Cancel
Nisha
3 months ago
SUe thankyou for being here!
Like
Reply
Cancel
M
Michael K
3 months ago
Made no effort about weights and volumes, so it could have been wetter - turned out great though.
Like
Reply
Cancel
Stephen G
3 months ago
Turned out so well, perfect use of the leftover turkey

Like
Reply
Cancel
Nisha
3 months ago
Brilliant!
Like
Reply
Cancel
Jacqueline P
3 months ago
If you don’t have fenugreek leaves will this matter or should I use something else
Like
Reply
Cancel
Nisha
3 months ago
Yes you can use 1/2 tsp fenugreek pwder and if no fenugreek then do without
Like
Reply
Cancel
K
Keith P
3 months ago
Simple to follow and very tasty. Great use of turkey! Query on pomegranate seeds in method but not in ingredients?
Like
Reply
Cancel
Nisha
3 months ago
They are nice but not necessary
Like
Reply
Cancel
A
Abi R
3 months ago
Another cracker! So yummy
Like
Reply
Cancel
Becci D
3 months ago
Gorgeous and creamy.

Like
Reply
Cancel
Show more comments

Ingredients
Method
Turn cooking mode on
Step 1
Set a pan over a high heat and add the oil. When hot, add the onions, the garlic and the ginger.

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
100
ml
Vegetable oil
Turkey leftovers, chopped
1
Onion, finely diced

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
K
Kayleigh E
a month ago
I made this just after xmas with our turkey leftovers. It was one of the best curries i've made and the turkey (which i expected to be dry) was perfect.
Like
Reply
Cancel
Patricia F
a month ago
I added some cooked green lentils to it - worked well. Love the sweetness and then you taste the chilli.
Like
Reply
Cancel
Nisha
a month ago
great idea
Like
Reply
Cancel
A
Andy H
2 months ago
I reduced the sugar by half as it was a bit sweet for our tastes. Also (laugh if you will) I ordered fenugreek leaves online as we don't have an Asian store nearby. Turns out 450g will have to be left to my kids, there is so much of it 🤣.
Like
Reply
Cancel
Nisha
a month ago
oh my life!!!
Like
Reply
Cancel
Louise M
2 months ago
Just made for tea tonight....it tastes delicious. Another winner.

Like
Reply
Cancel
D
Dr Jim
2 months ago
I only have fenugreek as seeds or as a white powder as the leaves have such a powerful smell that permeates through the house however I try to store them. Which should I substitute in this recipe and when?
Like
Reply
Cancel
Nisha
a month ago
Better to use 1/4 tsp of the white powder in with the other spices!
Like
Reply
Cancel
S
Scott L
2 months ago
I do a left over turkey curry every year and try a different recipe each year. This is the best one I have ever done. I'll not be making any others from now on
Like
Reply
Cancel
C
Carol O
2 months ago
Me too👍the best
Like
Reply
Cancel
Nisha
2 months ago
Just love this
Like
Reply
Cancel
J
Julie W
2 months ago
Absolutely fab!!
Like
Reply
Cancel
Nisha
2 months ago
brilliant
Like
Reply
Cancel
N
Nicola P
2 months ago
If using garlic and ginger cubes how many are equivalent please?
Like
Reply
Cancel
Nisha
2 months ago
The way I do it is a cube per person
Like
Reply
Cancel
Sue C
3 months ago
Just made this a second time. This time with salmon. It’s so easy / tasty!

Like
Reply
Cancel
Nisha
2 months ago
Oh I love that you did this
Like
Reply
Cancel
C
Connie M
3 months ago
A big hit in my house for a New Year’s Eve dinner. I made mine with Tandoori monkfish, as we are pescatarian or vegetarian, accompanied with Nisha’s naan bread and Nisha’s Indian fried rice (chicken fried rice recipe without the chicken, of course). I forgot to take a photo, but I’ll definitely be doing this again. Congratulations on another great dish Nisha’s.
Like
Reply
Cancel
Nisha
3 months ago
Happy new year!
Like
Reply
Cancel
Adrian R
3 months ago
Can leftovers be frozen?
Like
Reply
Cancel
Nisha
3 months ago
I think as the turkey is older then no but if you use the sauce with fresh meat it freezes well
Like
Reply
Cancel
Jennifer C
3 months ago
So easy and tastes great. Did not have enough meat so padded out with chickpeas. Yum!

Like
Reply
Cancel
Nisha
3 months ago
great idea
Like
Reply
Cancel
Dave B
3 months ago
The tastiest curry I’ve ever made, loved it!!
Like
Reply
Cancel
Sue C
3 months ago
Nisha thank you so much for this curry club!!

Like
Reply
Cancel
Nisha
3 months ago
SUe thankyou for being here!
Like
Reply
Cancel
M
Michael K
3 months ago
Made no effort about weights and volumes, so it could have been wetter - turned out great though.
Like
Reply
Cancel
Stephen G
3 months ago
Turned out so well, perfect use of the leftover turkey

Like
Reply
Cancel
Nisha
3 months ago
Brilliant!
Like
Reply
Cancel
Jacqueline P
3 months ago
If you don’t have fenugreek leaves will this matter or should I use something else
Like
Reply
Cancel
Nisha
3 months ago
Yes you can use 1/2 tsp fenugreek pwder and if no fenugreek then do without
Like
Reply
Cancel
K
Keith P
3 months ago
Simple to follow and very tasty. Great use of turkey! Query on pomegranate seeds in method but not in ingredients?
Like
Reply
Cancel
Nisha
3 months ago
They are nice but not necessary
Like
Reply
Cancel
A
Abi R
3 months ago
Another cracker! So yummy
Like
Reply
Cancel
Becci D
3 months ago
Gorgeous and creamy.

Like
Reply
Cancel
Show more comments