Turkey Curry

Turkey Curry                      (serve with rice)

Have leftover turkey in the freezer and looking for a new way to use it? This simple curry is a nice change from the traditional flavors of Thanksgiving, is healthy and easy to make.
(Works fine with chicken too, if your leftovers are gone.)

About 2 cups cubed turkey
½ to 1 cauliflower cut into florets
About 1 c. frozen peas
½ to 1 onion, diced
¼ c raisins
Turkey/chicken broth/stock
1 apple – chopped
Curry powder to taste   (2-3 tablespoons at least)
Salt to taste

1 egg
~1/3 c milk


  • Partially pre-cook the cauliflower (boil or steam) until crisp/tender.   Run under cold water when done to stop cooking.
  • Boil some water and pour over raisins in small dish – let them plump up for about 15 minutes. Strain.  Sauté the onion in olive oil.
  • Add the cauliflower, curry powder, and a little broth.  Cover for a while, checking to see if more broth is needed.  Before cauliflower is completely done, add turkey, peas, raisins and ½ of apple.   Add more broth as needed and to make it as soupy as you like.
  • When all ingredients are nearly done, mix egg with fork in small bowl; add milk.   Add a little of the broth from the curry to this mixture gradually, stirring constantly.    When it reduces to about a cup in volume, add back to curry stirring constantly to prevent eggs from scrambling.      Cook for another  5 – 10 minutes.

Serve over your favorite type of rice.

Toppings – to be added individually at the table, as desired
Salted peanuts
Unsweetened shredded coconut
Rest of apple, diced