You guys you guys you guys. This curry is sooooooo freaking good. And seriously one of the most flavor-packed, easiest things you’ll ever make….especially if you’re looking at a Thanksgiving leftover idea. Because all you need for this recipe to come together insanely fast IS: leftovers, stir together, and boom! Done.
Seriously. It’s that easy.
Umm but Dana? Thanksgiving isn’t even until tomorrow. 1) Why are you giving us leftover recipes already and 2) HOW do you have leftovers already?!
Okay, okay. 1) Because I’m thinking ahead so you already have creative ideas of what to make with the boatloads of turkey you will have come Friday (literally, my family has 32 total pounds of turkey for 15 of us? Lolz. Leftovers for daaayz.) and 2) I tested this recipe out in the summer with turkey and it was deeeelicious, but decided to wait to post it until now because let’s be honest who’s really thinking about Thanksgiving leftovers in the summer?! answer: no one. Well, besides me I guess.
I was trying to come up with creative ways to use the oodles of
noodles Thanksgiving leftovers we’ll all have later this week when this idea hit me like a delicious, forehead-smacking DUH. Because don’t get me wrong, I could eat these insanely tasty Thanksgiving leftovers sandwiches and leftover turkey burgers with sweet potato buns and cranberry sauce until I’m blue in the face…but that may get a little boring after a while. So why not totally blow your taste buds’ minds (you know, if they had them) by totally switching up the flavor profile your mind has gotten used to? Enter: CURRY. The easiest but most freaking delicious curry you will ever make EVER. Huh, maybe that should’ve been the title of this recipe….
- 4 servings leftover turkey (or chicken, or whatever protein you like!)
- 2 cups mashed sweet potato (about 2 medium sweet potatoes)*
- 1.5 cups coconut milk (plus more to thin out, if needed.)
- 1.5 tablespoons Trader Joe’s Exotic Curry Powder (sub: your favorite curry powder)
- 1 tsp minced garlic*
- ½ tsp minced ginger*
- ½ teaspoon sea salt
- Oven roasted cauliflower rice
- Chopped cilantro or parsley, for garnish
- Place the mashed sweet potato in a medium sized saucepan. Add the coconut milk, curry powder, garlic and ginger (if using), and sea salt.
- Use an immersion blender the blend all the ingredients together in the pot.
- Heat on low for about 5 minutes, then add the leftover turkey and cook until the turkey is warm, about another 5 minutes.
- Serve with oven roasted cauliflower rice and chopped cilantro or parsley. Devour!
**You could also substitute leftover sweet potato casserole here, any baked winter squash, or even leftover carrot soufflé!
- For the coconut milk, you can either use full fat or a combination of full fat coconut milk and light coconut milk. You can als substitute almond milk here, but the curry will have a thinner consistency. Start with 1 cup, and add more as needed.
Inspired by my friend Meg the RHN’s Butter Chicken recipe!