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Turkey Curry Using Leftovers


Preparation Time
10 minutes

Cooking Time
35 - 40 minutes

3 - 4

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 1 tbsp. Lucy Bee Coconut Oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. curry powder
  • ½ tbsp. coriander
  • 1 tsp. Lucy Bee Turmeric Powder
  • ½ tsp. Lucy Bee Cinnamon Powder
  • 250ml leftover gravy/stock*
  • ½ tin chopped tomatoes (200g)
  • 70g frozen peas
  • 1 leftover carrot, cooked and diced**
  • 1 leftover white/sweet potato, cooked and diced**
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • ¼- ½ tsp. cayenne pepper, to taste
  • 1-2 tbsp. Lucy Bee Creamed Coconut


  1. In a large pan, melt Lucy Bee Coconut Oil on a medium heat and add the onions and garlic. Cook for 4-5 minutes until the onions have softened.
  2. Add the spices and stir to fully coat the onions and garlic, before adding the leftover turkey. Stir again to coat the turkey in the spices.
  3. Add the gravy/stock and chopped tomatoes. Bring to the boil, then cook on a gentle simmer for 10 minutes to ensure that the turkey is warmed through.
  4. Now add the peas, carrots, sweet potato, seasoning and cayenne pepper, to taste.
  5. Cook on a gentle simmer for 10-15 minutes to heat the vegetables through, before adding Lucy Bee Creamed Coconut (adjust to create desired creaminess). Cook through for 1 minute and serve.
  6. * TIP: we added a little boiling water to loosen our gravy and bring it up to 250ml.
  7. **TIP: you can use any leftover veg here
  8. TOP TIP: adjust the ingredients quantities dependant on how much you have leftover (i.e. double everything if you have 300g turkey left).

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