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Coconut Turkey Curry

Coconut Turkey Curry recipe by SeasonWithSpice.com

Has Christmas season begun? 

It doesn’t start with the first store opening on the eve of Black Friday.  Christmas season only begins when all that leftover Thanksgiving turkey is finally gone from the refrigerator.  That may be easier said than done when that same gravy flavored turkey, meal after meal, bores your taste buds into crying out for a change. 

A change of seasons calls for a change of flavors.  And since this is the season of adding a bit of spice, grab that turmeric, cumin, Kashmiri chili powder, pepper, ginger, and bay leaf from the spice rack and cook up a sweet & spicy Coconut Turkey Curry.

Turmeric, coriander, cumin, and cayenne pepper spices for Coconut Turkey Curry by SeasonWithSpice.com

Coconut Turkey Curry is a great way to not only use up all that leftover turkey, but also any leftover broth, as well as veggies like pumpkin, sweet potato, carrots, parsnip, green beans, squash, and Brussels sprouts. 

Mix in a cup of creamy coconut milk, a few other veggies, and a squeeze of lemon juice, and you’ll have a warm, flavorful bowl of turkey curry.  Serve the dish with steamed rice, flat bread, or thick toast. And when you’re done, the turkey will be gone and Christmas season will officially begin!

Coconut Turkey Curry by SeasonWithSpice.com

Coconut Turkey Curry by Season with Spice
Serves 3-4

2 tbsp olive oil
Half a medium yellow onion – peeled, halved and sliced
2 medium carrots – peeled and thinly sliced
2 sticks celery – thinly sliced
1 tsp finely grated fresh ginger
1 tsp of Season with Spice's ground turmeric
1/2 tsp of Season with Spice's ground cumin
1/2 tsp of Season with Spice's ground coriander
1/4 tsp Season with Spice's Kashmiri chili powder
1 bay leaf – torn into half
1 cup butternut squash or potatoes – cut into bite-sized cubes
2 cups broth (any leftover turkey, chicken or vegetable broth)
Salt & black pepper to taste
3/4 cup coconut milk
2 cups of pulled, cooked turkey strips
A squeeze of lemon juice
Fresh cilantro, to garnish

1. In a skillet or large pot, heat the olive oil over medium heat. Then add in onion, carrot, celery, and ginger and cook for about 5 minutes – stirring constantly – until the vegetables are softened.
2. Mix in the broth, spices, and bay leaf, then add in the squash and/or potatoes. Bring to a boil and then simmer over low heat for 10 minutes, or until the squash and potatoes are done.
3. Add in the coconut milk, pulled turkey strips, salt & pepper, and lemon juice. Taste and adjust seasoning if necessary. Heat the curry again to almost the boiling point, and then turn fire off and transfer to serving bowls. Garnish with cilantro.

- This curry is on the mild, sweeter side. If you like your curry to be spicy, add in more cayenne or some fresh chili peppers.
- This curry recipe is very flexible, so have fun and try different combinations of veggies and seasonings depending on what you have leftover from Thanksgiving.
- Looking for another delicious way to finish up all that leftover turkey?  Try our turkey chili recipe.


Rosa May said...
This comment has been removed by a blog administrator.
mjskit said...

This coule easily become my new favorite leftover turkey dish! I love curry dishes and all of the spices with the turkey and vegetables, make this a must. And what a beautiful dish! The colors show just how healthy this dish is. My standard leftover turkey dish is not near as healthy as this. Hopefully I'll post it in a couple of weeks when I can get some more green chile. My leftover turkey is frozen just waiting for it, but thank goodness I have enough for two different dishes - like this curry!

justonecookbook said...

This doesn't look anything close to "leftover" food, and turkey is dressed with nice coconut curry... hmmm that's another wonderful new dish to me!

Julia @ acedarspoon.com said...

Wow these flavors mixed into a soup w/ turkey sounds delicious! I am a huge fan of coconut curry and I can't wait to try this.

Sunshine and Smile said...

A coconut-y curry is always so yummy! And I am loving the gorgeous yellow color.

Season with Spice said...

I needed something warming & spicy (but less heavy) for the post-Thankgiving chill, so it was perfect to use up the leftover turkey in a curry dish.

Season with Spice said...

Thanks Julia. Hope you enjoy it!

Season with Spice said...

Coconut curry is a great way to give the 'leftover' a second life:)

Season with Spice said...

Thanks Rosa! The healthful spices will keep the doctor away too:)

Maja Matus said...


Wok with Ray said...

Really nice way to use the leftover goodies from Thanksgiving day. It's like having party all over again. Beautiful dish!! :)

kevin said...

just want to say that I've been using this recipe for last 2 months and it's the best home cooked curry I've ever made or had... maybe even better than restaurant made. Of course I've made a few tweaks like - no carrots; only butternut squash and a lot of it. I didn't like two of the same color veggies; I used a whole cooked chicken from the store and pulled it to shreds. Thanks for my new best recipe!

kevin ruffo said...

Forgot to say how much the sweet butternut squash compliments the curry perfect IMO... forget the carrots.

Season with Spice said...

Hi Kevin - Thank you for commenting. So thrilled to know that this curry recipe is now your new best recipe.

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