After Christmas Day, the fridge often holds a little of everything — a bit of turkey, some vegetables, and the remains of a good gravy. Rather than letting anything go to waste, this gentle, warming curry brings it all together into something comforting and easy.
This is not a fiery or complicated curry. It’s slow, forgiving, and very adaptable — the sort of meal that suits the quieter days after Christmas, when you want something nourishing without any fuss.
You can adjust the spices to suit your taste, add whatever vegetables you have left, and let it simmer gently while you get on with your day.
Leftover Christmas Dinner Curry
Ingredients
- 2 tbsp vegetable oil
- 2 onions, sliced
- 2 tbsp garlic & ginger paste
- 1 red pepper, chopped
- 1 tin chopped tomatoes
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp ground turmeric
- 1 tsp chilli powder (adjust to taste)
- 1 tbsp garam masala
- 300ml chicken or turkey gravy
- Leftover turkey, chopped
- Leftover vegetables, chopped
- Salt & pepper, to taste
Method
- Heat the vegetable oil in a large frying pan or shallow casserole dish.
- Add the sliced onions and red pepper and cook gently for about 10 minutes, until soft.
- Stir in the garlic and ginger paste and fry for 1 minute.
- Add the dry spices and cook for a further minute, stirring so they don’t catch.
- Stir in the chopped tomatoes, gravy, leftover turkey, and vegetables.
- Cover and cook on a low heat for around 1 hour, stirring occasionally to allow the flavours to develop.
- Season with salt and pepper to taste before serving.
Serve with rice, naan, or simply enjoy on its own.
A Gentle Note
This curry is very forgiving. Add a little extra gravy or water if it thickens too much, and don’t worry about exact quantities. It’s an ideal way to use up small amounts of vegetables and make something warming and satisfying.
Recipe courtesy of:
The Retired Chef – Graeme Card