Turkey Curry: Your Personal Stash of Stouffer’s

I roast two turkeys every year. One for Thanksgiving, or sometimes Friendsgiving, and one for leftovers. I love to use up leftover turkey in different ways. This year I channeled Bridget Jones’ Turkey Curry Buffet. Remember the Christmas Jumper?

If you’re feeling especially motivated to make some freezer meals, check out this post: 1 Turkey, 15 Freezer Meals for 4 in 4 Hours. If you just have a bit of leftover turkey and stuffing, these Turkey Croquettes are really nice too! If you’re craving a creamy turkey casserole a’la 1985 then look no further than this Creamy Turkey Macaroni Bake.

This turkey curry recipe is very similar to my Chickpea Masala recipe, substituting roasted leftover turkey for the canned chickpeas. Check that one out for a great vegetarian take on this- and it will freeze equally well.


  • 2 inch piece of ginger, peeled and cut into to or three pieces
  • 6 cloves garlic, peeled
  • 2 large shallots, peeled and quartered
  • 2 T. water
  • 2 T. olive oil
  • 2 T. ground coriander
  • 4 t. ground cumin
  • 2 t. ground turmeric
  • 1/2 t. of cinnamon
  • 2 15 oz. cans plain tomato sauce- I like to use Hunts
  • 1 cup full fat coconut milk
  • 6 C. leftover roasted turkey or chicken, shredded or cut into bite sized pieces
  • salt and pepper to taste
  • cilantro to garnish

Puree the ginger, garlic, and shallot with the water until smooth. I use my smoothie maker for this, but you could use a food processor or blender. Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-high heat. Scrape the ginger puree into the heated oil and stir to cook until the mixture starts to brown, about three minutes.  Quickly add the spices and stir for one minute more. Pour in the tomato sauce and the coconut milk. Stir to combine.  Be sure to scrape up all the brown bits in the bottom of the pan. Reduce the heat to low. Add the turkey pieces and stir to coat in the sauce. Cover and simmer for about thirty minutes. Season to taste. Serve over the rice with a garnish of cilantro.

To stock my freezer with frozen lunches, I use these cool bento-style lunch boxes from easylunchboxes.com. I bought these back in the old days when my kids actually left the house for school. They are great for the freezer and you can microwave them as well. This isn’t a sponsored ad, I just like them! I also used frozen rice from Trader Joe’s – it’s a favorite product of mine and I keep several boxes of it in my freezer at all times. I just portioned out the frozen rice and curry into the boxes and they are ready to go right into the freezer for a Stouffer’s style lunch later on.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Gluten Free, Healthier Options, Leftovers, Quick Dinners, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to Turkey Curry: Your Personal Stash of Stouffer’s

  1. Shannon Powell says:

    i used only 1 can of tomato to start because you don’t say what size can to use, and thankfully so because it taste way too tomatoey. this recipe does not taste like curry. i am very disappointed. just another blow to my cooking experience, and i’m already on the verge of giving up forever 😦

    • Hello again! Thank you so much for pointing out my mistake in not listing that a can of tomato sauce is usually 15 oz. I will correct that asap! I am not sure what you think curry should taste like. This version is similar to masala with the addition of cinnamon. The combination of spices in this recipe are very traditional for an Indian curry as is the addition of tomato. Southern Indian curries often contain coconut milk, other regional curries may contain cream or yogurt. If you want to learn more about Indian cooking, I highly recommend the book An Invitation To Indian Cooking by Madhur Jaffrey. Good luck in your cooking journey!

  2. Shannon Powell says:

    i just looked up curry recipe and curry powder is the base of this. how does your recipe not include curry powder?

    • Hello! Thank you so much for your comments. Curry Powder is a mixture of spices. It usually contains turmeric, ginger, coriander, and cumin. Sometimes it contains hot pepper or chili powder. Curry powders vary widely depending upon the area of India where they originate. My recipe includes these spices, thus no curry powder necessary.

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