Leftover Turkey and Lentil Curry

Leftover Turkey and Lentil Curry is about to become your new favorite way to use up holiday turkey! I’m so excited to share this recipe with you because it’s honestly one of those meals that just makes sense after the holidays.

Last Thanksgiving, I found myself staring at mountains of leftover turkey in my fridge. My husband Henry joked that we’d be eating turkey sandwiches until Christmas, and the kids (Isabella, Emma, and Noah) were already groaning at the thought. That’s when I remembered this incredible curry recipe my friend had mentioned at a dinner party. I grabbed my curry paste, red lentils, and coconut milk, and threw together what turned out to be one of our family’s favorite dinners. Trust me, this easy turkey curry transforms boring leftovers into something everyone actually gets excited about!

The combination of tender turkey pieces with creamy lentil curry creates such a satisfying meal. Plus, it’s packed with protein and fiber, making it perfect for those post-holiday health goals without sacrificing any flavor. This one-pot wonder comes together in under 40 minutes, and the best part? It tastes even better the next day.

If you’re looking for more ways to use up holiday leftovers, check out my chicken and wild rice soup for another comforting option.

Why You’ll Love This Leftover Turkey and Lentil Curry

• Ready in 40 minutes Perfect for busy weeknights when you need dinner fast
• Budget friendly Makes the most of leftover turkey and pantry staples like red lentils
• Protein packed powerhouse With 35g of protein per serving, this keeps you satisfied for hours
• One-pot simplicity Less cleanup means more time relaxing with your family
• Freezer-friendly Make a double batch and stash some for those days when cooking feels impossible
• Kid-approved flavor My three little ones devour this, even Noah who’s usually picky about curries

Ingredients for Your Turkey and Lentil Curry

Main Ingredients

• 2 tbsp ghee or oil Ghee adds a beautiful nutty flavor, but vegetable oil works great too
• 1 onion, sliced The foundation of flavor in any good curry
• 2 cloves garlic, crushed Fresh garlic makes such a difference here
• 2 inch piece ginger, grated About the size of your thumb, adds warmth and depth
• 3 tbsp Madras curry paste Use your favorite brand, or adjust the amount for spice preference
• 225g (1 cup) dry red lentils, washed These cook quickly and create a creamy texture
• 500ml (2 cups) water For cooking the lentils perfectly
• 400g (14 oz) canned chopped tomatoes Adds body and a slight tang
• Salt to taste Start with 1 tsp and adjust as needed
• 600g (4 cups) diced cooked turkey meat Your leftover holiday turkey finally has a purpose!
• 400ml (14 oz) coconut milk Makes the curry creamy and dairy-free (or use single cream)
• 2 tbsp chopped coriander leaves Fresh cilantro for that perfect finishing touch

How to Make the Best Leftover Turkey and Lentil Curry

Step 1: Build Your Flavor Base

Heat the ghee or oil in a large, deep pan over low-medium heat. Add those sliced onions and let them sauté for a full 10 minutes. I know it seems long, but this is where the magic happens! The onions should turn slightly golden and soft.

Toss in the crushed garlic and grated ginger, stirring for about 30 seconds until your kitchen smells absolutely amazing. Then add the Madras curry paste and stir-fry for just a few seconds until it becomes fragrant. Be careful not to burn the spices!

Step 2: Add the Lentils

Add your washed and drained red lentils to the pan. Stir them around for about 30 seconds, making sure every lentil gets coated in that gorgeous spice mixture. This step helps the lentils absorb all those wonderful flavors.

Step 3: Cook the Lentil Base

Pour in the water and canned chopped tomatoes, then bring everything to a good boil. Once it’s bubbling, lower the heat, pop a lid on your pan, and let it cook for 10 minutes. The lentils should be tender but still holding their shape.

Step 4: Finish with Turkey and Coconut Milk

Now comes the best part! Add your diced leftover turkey and the coconut milk to the pan. Give everything a good stir to combine. Remove the lid and let the curry cook uncovered for 15 minutes. This lets the sauce thicken up beautifully and allows the turkey to absorb all those curry flavors.

Sprinkle fresh coriander leaves on top before serving. The fresh herbs add such a bright, fresh contrast to the rich curry!

Storage and Reheating Tips for Your Turkey Curry

This leftover turkey and lentil curry stores beautifully, which makes it perfect for meal prep!

Refrigerator Storage: Transfer cooled curry to an airtight container and refrigerate for up to 3 days. The flavors actually develop more overnight, so it tastes even better the next day. Simply reheat on the stove over medium heat, adding a splash of water or coconut milk if it’s too thick.

Freezer Storage: This curry freezes wonderfully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Leave about an inch of space at the top since the curry will expand as it freezes. To reheat, thaw overnight in the fridge and warm on the stove, or reheat from frozen over low heat with a bit of extra liquid.

Reheating Tips: Always reheat gently over medium-low heat to prevent the lentils from becoming mushy. If the curry seems too thick, stir in a few tablespoons of water or coconut milk until you reach your desired consistency.

Creative Variations for Your Turkey Lentil Curry

Spice It Up: If you like things hot, add a diced jalapeño with the onions or stir in some red pepper flakes. My husband Henry loves adding extra heat, so I often keep some hot sauce on the table!

Vegetable Boost: Throw in some diced bell peppers, frozen peas, or fresh spinach during the last 5 minutes of cooking. Isabella loves when I add sweet potatoes (just dice them small and add with the lentils).

Different Proteins: No turkey? Use leftover chicken, rotisserie chicken, or even cooked chickpeas for a vegetarian version. You could also try lamb or beef if that’s what you have on hand.

Creamy Alternative: Swap the coconut milk for heavy cream or Greek yogurt (stir in the yogurt at the end off heat to prevent curdling). The coconut milk keeps it dairy-free though, which I prefer.

Lentil Swap: While red lentils work best for texture and cooking time, you can use green or brown lentils. Just add them earlier in the cooking process and allow an extra 10-15 minutes for them to soften.

FAQs About Turkey and Lentil Curry

Conclusion

This Leftover Turkey and Lentil Curry has completely changed how I feel about holiday leftovers. What used to feel like a chore (trying to figure out what to do with all that turkey!) is now something I actually look forward to. The rich, creamy curry sauce combined with tender turkey and hearty lentils creates such a satisfying meal that my whole family requests it regularly.

The best part? It’s ready in less than 40 minutes, uses one pot, and tastes even better the next day. Whether you’re dealing with post-Thanksgiving turkey or just picked up some rotisserie chicken on sale, this easy turkey curry delivers big flavor without any fuss. Trust me, once you try this healthy turkey curry, you’ll be finding excuses to have leftover turkey in your fridge!

Recipes You May Love

If you enjoyed this leftover turkey and lentil curry, you’ll definitely want to try these other satisfying recipes:

• Easy Pumpkin Chili Recipe Another hearty one-pot meal that’s perfect for using up leftovers
• Slow Cooker Beef Stroganoff Creamy, comforting, and requires minimal effort
• Creamy Turkey Pumpkin Chili Recipe More delicious ways to use leftover turkey!

Happy cooking! Amelia

Print