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Ginger Turkey Curry
Ginger Turkey Curry is a modern British recipe for a classic Christmas curry made with leftover turkey, tomatoes and spinach flavoured with plenty of fresh ginger. This is typically counted amongst the hottest restaurant-style curries. The full recipe is presented here and I hope you enjoy this classic British version of: Ginger Turkey Curry.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBritish Recipes
This is a classic turkey leftovers curry with plenty of fresh ginger, baby spinach and tomatoes. Easy to make, it's a great way to use up leftover Christmas turkey.
Ingredients:
20g/¾oz fresh coriander, stalks and leaves
2 tbsp butter
1 tbsp coconut oil or olive oil
1 onion, chopped
2 garlic cloves, finely chopped
20g/¾oz ginger, peeled and finely chopped
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
½ tsp ground cinnamon
1 red chilli, finely chopped (to taste)
400g/14oz tin chopped tomatoes
100ml/3½fl oz turkey or chicken stock
350–400g/12–14oz cooked leftover turkey meat, cut into cubes or shredded
125g/4½oz baby spinach
100g/3½oz natural yoghurt
salt and freshly ground black pepper
Method:
Finely-chop the coriander stalks and roughly chop the leaves. Place in two separate piles.
In a saucepan over a medium heat, warm the butter and oil and then fry the onion, garlic and ginger. Cook for around 15 minutes, stirring often, until the onion is soft and beginning to caramelise. Add the cumin, turmeric, coriander, cinnamon, coriander stalks and chilli. Fry for a few minutes longer before adding the tinned tomatoes and stock. Season with salt and pepper, bring to a simmer and cook for 20 minutes, or until the sauce begins to thicken and the flavours have mingled.
Stir in the turkey and bring back to a simmer. Finally mix in the spinach, allow to wilt then turn off the heat and stir through the yoghurt and most of the coriander leaves.
Serve the turkey curry hot with the reserved coriander leaves scattered on top.
