Turkey curry with wholegrain rice and peas

This is my go-to Boxing Day curry – a great way for using up your left over turkey (or any other cooked meat that you have); it’s a mild curry that is perfect for the whole family but those who like a bit of spice can add some chopped chillies (fresh or dried.) 
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Curry, dairyfree, glutenfree, Poultry, Rice
Servings 4


  • 300 g wholegrain rice
  • oil
  • 1 onion finely chopped
  • 2 cloves of garlic peeled and minced
  • thumb sized piece fresh ginger peeled and grated
  • 2 tbsp garam masala
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 3 finger pinch chopped coriander
  • 500 g leftover turkey meat chopped
  • 500 g passata
  • 50 ml coconut milk
  • salt and pepper


  • Put the rice in a large saucepan, add a large pinch of salt; bring to the boil and then reduce to a simmer.  Cook for 20 minutes (check packet for specific timings).  Once cooked, drain, and put back in the saucepan with a lid on
  • Heat the oil in a large pan and fry the onion over a medium/low heat for 5-8 minutes until soft
  • Add the spices, garlic, ginger, chopped coriander, coconut milk and passata; stir and allow to simmer for 5 minutes
  • Add the turkey meat and simmer for another 5 minutes – season to taste
  • While the curry is simmering, cook the frozen peas (I tend to microwave them – a microwavable lidded dish- with a splash of water for three minutes)
  • Combine the cooked peas with the cooked rice – taste and season 
  • Serve the turkey curry alongside the rice and peas 
Keyword asianfood, christmasrecipe, comfortfood, cookingforacrowd, curryrecipe, dinnerideas, familyfavourite, familyfood, leftovers
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