Leftover Turkey and Mushroom Curry Recipe - Serves 4

Leftover Turkey and Mushroom Curry Recipe

444 calories each serving (642 calories if eating with rice)



Ingredients

2 tablespoons cooking oil
2 medium onions, peeled and finely sliced
2 sticks of celery, topped and tailed and cut into 6mm (1/4 inch) pieces
1 red bell pepper (capsicum), with core removed and cut into thin strips
1 green bell pepper (capsicum), with core removed and cut into thin strips
1cm (1/2 inch) cube fresh ginger root, peeled and grated
2 cloves of garlic, peeled and crushed
680g (1 lb 8 oz) leftover cooked turkey, cut into 1cm (1/2 inch) cubes
1 tablespoon (15ml) curry powder
1 teaspoon (5ml) ground turmeric
3 cups (750ml or 26 fl oz) chicken stock
1 teaspoon (5ml) salt
250g (9 oz) button mushrooms, wiped clean with a damp kitchen paper towel and cut into 6mm (1/4 inch) slices (clean and slice and cut the stalks as well as the caps)
3 tablespoons (45ml) fresh coriander (cilantro) leaves, finely chopped


Method

Heat the cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the onion slices, mix well and saute for 5 minutes, turning a couple of times
Add the celery pieces, mix well and cook for 3 minutes, stirring a couple of times
Add the red bell pepper strips, green bell pepper strips and the grated ginger, mix well and cook for 3 minutes, stirring a few times
Add the garlic and turkey cubes and mix well
Add the curry powder and ground turmeric and mix well
Add the chicken stock and salt, mix well, bring to a simmer, adjust the heat to maintain the simmer and simmer for 20 minutes, stirring every few minutes
Add the mushrooms, mix well and cook for 10 minutes, stirring every couple of minutes (increase the heat to high if you want to reduce the amount of sauce in the curry, stirring more often to make sure that the ingredients do not stick and burn)
Serve hot on rice, garnished with the fresh coriander (cilantro)


Recipe submitted on 8 July 2019

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