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Leftover Turkey & Veg Curry Recipe

Leftover turkey curry

Leftover Turkey & Veg Curry

Course Main Course
Cuisine British


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp olive oil
  • 1 tbsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1 " grated ginger
  • 4 garlic cloves
  • 1 large onion
  • 1 pepper
  • 250 g mushrooms
  • 100 g red lentils
  • 400 g chopped tomatoes
  • 250 ml stock
  • 300 g leftover turkey meat diced
  • Leftover vegetables - optional
  • Handful of spinach
  • Juice of a lime
  • Fresh chopped coriander
  • Fresh chilli chopped - optional


  • Set the Instant Pot to Sauté and heat the oil.
  • Slice the onion and pepper and cook for a few minutes, stirring until the onion starts to soften.
  • Slice the mushrooms, add to the pot and cook for another 3 minutes.
  • Crush the garlic then stir into the pot, with the ginger and cumin seeds and cook for 2 minutes, then add the remaining spices and mix well.
  • Add the stock and deglaze the pot, scraping the bottom clean.
  • Add the lentils on top and then the tinned tomatoes - do not stir!
  • Select Manual High Pressure and set the time for 4 minutes, followed by Natural Pressure Release.
  • Open the pot give the curry a stir then add the turkey, any leftover veg, spinach, lime juice and most of the coriander - reserving a few leaves for garnishing.
  • Mix well then replace the lid and leave for 5 minutes.
  • Serve with basmati rice.
Keyword christmas, Instant Pot
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