Leftover turkey with spicy coconut sauce

this great turkey leftover recipe is great to feed all the family. Ready in under and hour you can create a delicious turkey recipe quickly and easily.

  • Serves: 4
  • Preparation time:
  • Cooking time:


Heat the oil in a large pan and add the shallots, courgettes and red pepper. Gently fry for 5 minutes, stirring occasionally.

Add the turmeric and chilli powder and cook for 1 minute. Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock. Stir over the heat until boiling, lower the heat to a simmer and add the cooked turkey to the pan. Cover and cook gently for 15 minutes.

Stir in the coconut cream or milk and season to taste. Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.

Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.


  • 2tbsp sunflower oil
  • 500g/1lb 2oz leftover cooked British Turkey breast, cut into bite size pieces
  • 3 shallots, peeled and thinly sliced
  • 2 courgettes, trimmed and sliced
  • 1 red pepper, deseeded and sliced
  • 2tsp ground turmeric
  • 1tsp chilli powder
  • 2tsp cornflour
  • 200ml/7fl oz chicken stock
  • 200ml/7fl oz carton of coconut cream or coconut milk
  • Salt and black pepper
  • 2 pineapple rings, chopped
  • 50g/2oz cashew nuts, lightly toasted
  • 1 bunch of leaf coriander, chopped
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Nutritional values per portion

Energy 519Kcals
Protein 46.9g
Total Fat 22.5g
Saturated Fat 10.2g
Carbs 12.2g
Sugars 7.9g
Salt 1g
Fibre 1.9g