Ah, leftovers. Thanksgiving may have come, but it’s certainly not gone. A couple good heaps of mashed potatoes, part of a dish of stuffing, and a select few slices of pie are likely haunting your fridge, even if you plied your guests with takeout containers of food at the door. Most likely of all, there’s something like half a bird in your kitchen, earmarked for a week of turkey sandwiches and other quick lunch items. Before you hit that turkey event horizon, we’ve got a recipe—that you can double or even triple—from our very own Social Media maverick, Erin!
Leftover Turkey Curry
- 1 lb turkey, cubed
- 1 tablespoon ghee or butter
- 1.5 tablespoons Reluctant Trading Tikka Masala Spice Blend
- 1 yellow onion, chopped
- 2 tablespoons tomato paste
- 4 finely minced or grated garlic
- 1 tablespoon finely minced ginger
- 1 cup turkey or chicken broth
- 1 13 ounce can of coconut milk or 1 1/2 cups cashew cream*
- Optional: sliced scallions, chopped cilantro
- Melt butter or ghee in a large, heavy skillet on medium-high.
- Add onion, Tikka Masala spice blend, tomato paste, garlic, and ginger. Stirring constantly, cook until fragrant, about 2 to 3 minutes.
- Toss in cubed turkey, letting flavors combine, at least another minute.
- Pour in broth and bring to a simmer. Add coconut milk or cashew cream and reduce heat to medium. Simmer for 15 to 20 minutes.
- Stir in scallions and cilantro; salt to taste. Serve over rice or m’smen.
*Cashew Cream
- 3/4 cups of cashews
- Water
- Salt
- Submerge cashews in cold water and soak for 4 to 8 hours or soak in boiling water for 30 minutes
- Drain and place cashews in a high-powered blender. Add enough water to just cover the cashews with a pinch of salt. Blend until creamy, at least 1 minute.
Made a beautiful turkey leftovers curry dish? Tag us @greenegrape and show us!