Leftover Turkey Curry

I wish I could remember where I found this recipe. Mike still loves his cream of chicken soup based chicken curry recipe best but since I can’t have that any more this is delicious. Yes, it’s a bit more work but in the end I’m pretty sure it’s healthier and we can all eat it. I really enjoyed the combination of spices this recipe uses. It’s not a hot curry but very flavourful. If you want a bit more spice, well, I’m sure you know what you like to add to put on some heat. I love the flavour of Sambal Olek, a little something I was introduced to by my husband’s Dutch family.

3 Tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic
1 Tablespoon tomato paste
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon garam masala
1/4 teaspoon salt
1 lb roasted turkey
1 teaspoon gingerroot
1 teaspoon lemon juice

Heat 3 Tablespoons of oil. Fry onion and garlic 6-7 minutes.
In a small bowl mix the next 7 ingredients. Stir into onion. Fry 30 seconds. Stir in turkey. Cook 1 minute.
Add 1 – 1/2 cups of hot water. Simmer 3-4 minutes. Mix in ginger and lemon juice.
Serve with rice and salad.
Makes 3-4 servings.

I’ve often ended up wasting tomato paste because a recipe would call for just a little bit but I had to open a whole can. Now I put the leftovers into an ice cube tray and freeze them, pop them out and store them in a ziplock bag for whenever a recipe calls for a bit of tomato paste. It works really well and depending on your ice cube tray they hold about a Tablespoon.

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