Last, but by no means least in my leftover turkey list – turkey curry. We love Indian food, so this recipe is based on those yummy flavors. It is reminiscent of a makhani curry and was so good there were only enough leftovers for one of us for lunch. I relinquished it to Jelani since I was reaching my turkey limit for the week. Next time, I’ll have to remember to make a double batch!
I prefer my curry sauce to have a smoother consistency, so I wrote this with the intention of putting it through the blender. If you prefer not to blend it, thinly slice or finely chop the onion and grind up the cashews ahead of time. Also, I know cilantro is traditional in curries, but I do not like the taste of it so I omit it (although I do add a little ground coriander to the spice blend). Feel free to mix in a tablespoon or two of freshly chopped cilantro just before serving or sprinkle on top.
To make the spice blend, mix 3 teaspoons of garam masala, 1 teaspoon of ginger, a 1/2 teaspoon of each ground cumin, ground coriander, and ground cardamom, and a pinch or two of cayenne (optional or adjust to how spicy you prefer this). My garam masala blend is salt-free so I also added 1 teaspoon of kosher salt (adjust to your taste). Set the spice blend aside.
Heat 1 tablespoon of ghee (or butter or oil) over medium heat in a medium-size pot (I used a 4 quart size). Coarsely chop an onion and saute until it is golden brown, about 5 – 7 minutes.
Add in 4 smashed garlic cloves, the spice blend, 2 tablespoons of tomato paste, and 1/3 cup of coarsely chopped cashews. Cook for a minute or two to allow the nuts to toast a bit.
Stir in a 15-ounce can of coconut cream and 1 cup of turkey stock. Bring to a boil then reduce heat and let the sauce simmer for about 10 minutes.
Use an immersion blender or very carefully transfer the sauce to a blender (don’t forget to remove the middle part of the lid and cover with a dishtowel to avoid pressure from building up inside the carafe). Puree until the sauce is as smooth as you’d like.
Return the sauce to the pot and simmer for another 5 minutes. Add in about 3 cups of shredded turkey and simmer for about 5 more minutes to allow the turkey to warm through.
Serve over rice or with a side of naan and some vegetables. Here, I combined it with some crispy roasted Brussels sprouts lightly dusted in garam masala. Enjoy!
- 1 onion, roughly chopped
- 4 garlic cloves, smashed
- 3 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp ground ginger
- ½ tsp ground cardamom
- 1 tsp kosher salt (optional and adjustable depending on the salt level in your garam masala blend, mine is salt-free)
- a pinch or two of cayenne (optional and adjustable depending on how spicy you would like this)
- 2 tbsp tomato paste
- ⅓ cup chopped cashews
- 1 15 ounce can coconut milk or coconut cream
- 1 cup turkey stock
- 3 cups shredded turkey
- 1 – 2 tbsp ghee/butter/coconut oil/neutral oil
- Combine all the spices and salt together in a small bowl and mix until well incorporated. Set aside.
- Heat 1 tablespoon of ghee (or butter or oil) in a pot over medium heat and add the onion. Cook, stirring often, until the onion is golden brown, about 5 – 7 minutes.
- Add in the smashed garlic cloves, spice mix, tomato paste, and cashew nuts and stir to evenly coat everything in the spices and let cook for a minute or two to give a little toast to the nuts.
- Stir in the coconut cream and turkey stock. Bring to a boil then reduce heat and allow the sauce to simmer for about 10 minutes.
- Carefully, using an immersion blender or transferring the sauce to a large blender, puree until smooth. Note when using a regular blender – remove the middle part of the lid and cover with a dishtowel to allow the steam to escape and not build up pressure inside the carafe.
- Return the sauce to the pot and let it simmer for another 5 minutes.
- Stir in the shredded turkey and let it simmer for about 5 more minutes until the turkey is warmed through.
- Serve over rice or with naan and your favorite veggie side and enjoy!