'Leftover' Turkey Curry

Skip Breadcrumb HomeClinics & ProgramsELLICSR Kitchen'Leftover' Turkey Curry
Skill Level
Preparation Time 5 minutes Total Time 20 minutes
Servings 8 Cost Per Serving $1.10
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2 cupsTurkey Meat, cooked and shredded
1Medium Onion, medium dice
1/2 tbspGrape Seed Oil or Olive Oil
2 tspGaram Masala
1 cupTomato (fresh or from can) with juice, medium dice
1Small Chili (optional), halved
1/2 cupParlsey or Cilantro, fine chop
1/2 cupGreek Yogurt (2% fat)
1/4 cupWater
1 tbspOrange Juice, freshly squeezed
To tasteSea Salt and Ground Black Pepper


  1. In a medium sauté pan over medium heat, add oil.
  2. Once the oil is hot enough (it will start to ripple), add onions. Cook slowly until onions start to soften, about 3 minutes. Add garam masala and chili (optional).
  3. Continue to cook the onions and garam masala for another 5 minutes until the onions begin to caramelize into a golden brown colour.
  4. Add tomatoes and some water. Bring up to a simmer.
  5. Add your turkey meat, place the lid on the pot and simmer for another 15 minutes.
  6. Finish with some parsley, a squeeze of orange and some greek yogurt.


  • ​Whether you are watching your portion sizes or don’t have much of an appetite, skipping seconds is ok. That means more leftovers!
  • Turkey can be a lean protein source or a high fat one… it all depends on the cut and how it is prepared.
  • If you are watching your weight, choose white turkey meat over the dark meat. A 3 ounce serving (the size of your palm) of dark, skinless turkey has 16 per cent more calories and 55 per cent more fat than white, skinless turkey
  • Turkey skin is high in calories, so keep that in mind if you’re managing your weight.