Turkey Curry from Thanksgiving Leftovers Recipe
When you're craving spice and flavor after your regular shmegular ol' Thanksgiving dinner, make this super easy Turkey Curry inspired Japanese curry. It's an umami-rich way to serve up leftover turkey and even the vegetables!
Servings: 4 servings
Calories: 440kcal
Ingredients
- 2+2 tablespoons avocado oil
- ½ onion thinly sliced lengthwise
- 2 clove garlic finely minced or grated
- 1 teaspoon fresh ginger minced, or use ¼ teaspoon dried ground ginger
- 2 carrots sliced
- 1½ cups potato waxy variety like Yukon gold, diced
- 4 cups Turkey Bone Broth or other rich broth or stock
- 2 tablespoons flour all-purpose, gluten free blend, or sweet rice flour (mochiko)
- 2 tablespoons Japanese curry powder
- 1½ pound cooked leftover turkey chopped or shredded
- 1 cup green beans cut into 1½-inch pieces
- 1 cup frozen peas
- 1-3 teaspoons salt
- 1 teaspoon soy sauce
- 1 tablespoon gochugaru or other hot chile pepper powder, optional
For Serving:
- 4 cups cooked brown rice
- sliced green onions for garnish
Instructions
Cook Curry Vegetables ~ 25 minutes
- Heat 2 tablespoons of avocado oil in a pot over medium heat. Add chopped onions and cook until translucent and beginning to caramelize, about 8 minutes. Add chopped garlic and cook until fragrant, another 2 minutes.
- Add carrots and potatoes and stir-fry until just starting to color, about 5 minutes.
- Add 4 cups Turkey Bone Broth and bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 10 minutes.
Make Curry Roux, while vegetables are cooking
- In a separate smaller pan or pot, heat 2 tablespoons olive oil over medium-low heat.
- Sprinkle 2 tablespoons flour over the oil. Using a small spoon, mini whisk, or a pair of chopsticks, stir continuously for 10 minutes while the flour bubbles and absorbs the oil. The roux will turn a light golden brown if using all-purpose flour, but will white/cream if using sweet rice flour.
- Once the roux is cooked, immediately turn the heat to low. Sprinkle the curry powder in and stir until combined.
- Add a ladleful of the broth from the curry pot to the roux pot and whisk well until the roux is dissolved into it. You may need a few ladlefuls. Turn off heat under the curry roux pot.
- Pour the contents of the Curry Roux pot into the larger curry pot. Add chopped leftover cooked turkey (or chicken), green beans, and frozen peas to the pot. Stir, and let cook until turkey and peas are warmed through, and the curry has thickened, about 5 minutes.
- Stir in 1 teaspoon salt and 1 teaspoon soy sauce to start. Taste and add more salt to taste. The amount of salt you need will depend on how salty your turkey bone broth is and your taste preference. I usually add the full 3 teaspoons of salt.
- Ladle curry alongside steamed rice. Garnish with sliced green onions.
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Notes
Store leftover curry without rice in an air-tight container in the refrigerator for up to 3 days. Freeze for up to 1 month.
Nutrition information is an estimate based on 4 servings and does not include the rice.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 34g | Protein: 36g | Saturated Fat: 2.4g | Fiber: 4.5g