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Sweet & Spicy Turkey Curry

This Sweet and Spicy Turkey Curry is a simple, flavorful, and gluten-free way to use up those holiday leftovers. You won't believe how fast this meal comes together and how hearty and satisfying it is! Clean eating never tasted so good! We know cooking a turkey can be intimidating, but once you see all the healthy and delicious ways to use the entire bird, you will never look back! Find more recipes at happihomemade.com
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Keyword: curry, dairy free, gluten free, holidays, leftovers, turkey
Servings: 4 servings
Calories: 235kcal
Cost: $7.00

Equipment

  • cutting board
  • knife
  • large skillet

Ingredients

  • 11/2 Tbsp curry powder
  • 3 Tbsp butter
  • 1 1/2 cups onion, finely diced (1 small onion)
  • 1 1/2 Tbsp cornstarch or 1Tbsp arrowroot starch
  • 1/2 tsp ground ginger
  • 1 1/2 cups cooked leftover turkey (or chicken) broth
  • 1 cup crushed pineapple, undrained
  • 3 cups turkey, cubed
  • 1 cup frozen peas
  • 1 4 oz can diced pimentos
  • cooked brown rice or quinoa
  • salt and pepper

Instructions

  • In a large skillet, heat curry powder in butter for a couple of minutes to release the flavor. Stir in onions; continue cooking, stirring frequently, until onions are softened.
  • Add ginger powder, 1 cup chicken broth and crushed pineapple. Heat to boiling, then simmer uncovered for 5 minutes.
  • Mix cornstarch with remaining ½ cup cold broth in a small bowl or mug. Add broth/cornstarch mixture to skillet and whisk to incorporate. Gently simmer a few minutes until thickened.
  • Add cubed leftover turkey, peas and pimento. Cook on low another 5-10 minutes or until warmed through. Season with a few dashes of salt and pepper to taste.
  • Serve over cooked brown rice or quinoa. Enjoy!

Notes

Calorie count does not include rice or quinoa.