Turkey Curry Buffet

Here's a lame confession: I've always wanted to try turkey curry as immortalized in Bridget Jones' Diary.  Turkey curry is actually a great way to use leftover turkey. It's a completely different flavour profile from a traditional turkey dinner so it doesn't feel so much like leftovers.  

I used this recipe from Mark Bittman.  This curry uses coconut milk but you can use whatever curry sauce you like.  

Here are the ingredients.  It seems like a lot but it's very simple to make.  You'll need onions, garlic, fresh ginger, canned tomatoes (diced is best), coconut milk and spinach.  I also added frozen peas.

For the spices you need a teaspoon each of ground corriander and cumin and 1/4 teaspoon of cayenne pepper and tumeric.  

In a tablespoon of hot oil in a pot, sauté the onions, garlic and ginger.

Add the spices.

Toast the spices for a few minutes until fragrant.

Then add 1 cup chopped tomatoes with juices.

And add the coconut milk.  Don't worry, this'll look much better when it's done.

Simmer for about 10 minutes.  

Dice 2 cups cooked leftover turkey.

And add to the curry sauce.

Add in some frozen peas.

And a few handfuls of baby spinach.

Mix the turkey, spinach and peas into the curry and heat until warmed through.

Serve over basmati rice.  This is a basmati and wild rice blend. 
You can make the curry a little spicier if you like. It's a really nice way to use leftovers.