two bowls with leftover turkey curry and rice

Easy Leftover Turkey Curry (Dairy Free, Gluten Free)

Looking for something to do with all that extra holiday turkey?  Try this leftover turkey curry!  This dish is both gluten free and dairy free, quick to make, and puts a new spin on yesterday’s dinner.

How to make leftover turkey curry

This recipe is SO easy, and you probably have most of what you need on hand.  Here’s what you’ll want to gather up to make this:

  • Olive oil
  • Onion
  • Carrots
  • Bell pepper
  • Sweet potato
  • Canned tomatoes
  • Chicken broth
  • Coconut milk
  • Curry powder
  • Salt + pepper
  • Cooked turkey
  • Rice

You’ll start by sautéing your onion, carrots, and sweet potato in the olive oil.

A pot with carrots, onions, pepper, and sweet potato sauteing in olive oil

Then you’ll add in the tomatoes, broth, coconut milk, curry powder, salt and pepper.  You’ll let that simmer for around 15-20 minutes, or until the sweet potatoes are tender.

Now just mix in your leftover turkey and let that heat up for a few minutes.  Boom – that’s it!

You can serve this over some plain white or brown rice for a filling meal that tastes great.  My kiddo has loved this dish since he started eating solids.  Here’s him a few years ago (my mom heart is aching looking at this photo and how big he is now!):

A child eating leftover turkey curry

Ways to mix it up

Keep in mind I kept this dairy free curry recipe pretty simple to make it quick & easy, as well as kid-friendly for those with picky palates.  But if you’re familiar with curries and have a little extra time, you can obviously add extra spices, chiles, cilantro, or other ingredients to amp up the flavor profile even more.

You can also mix this up with different veggies, like using butternut squash instead of sweet potato, or adding in spinach, mushrooms, and/or chickpeas.

A pot full of gluten free dairy free curry

Allergens in this recipe

Disclaimer:  I try to note potential allergens in all recipes – but as you know, manufacturers can change ingredient formulations or I may miss something.  Always double check ingredients and labels prior to consuming if you have an allergy.

This gluten free curry recipe is free of most major allergens.  There is no dairy, eggs, wheat/gluten, or peanuts present in this recipe.  As long as you choose a safe broth, there is also no soy present in this recipe.

There is coconut milk used in this recipe.  Some people with tree nut allergies are able to tolerate coconut, others are not.  Obviously follow your doctor’s recommendations.

One quick note – if you are gluten/wheat free, do not use leftover turkey that was previously stuffed with bread ingredients.  The risk of cross contamination is high.  You want to choose turkey that was not stuffed.

leftover turkey yellow curry in a white bowl

Other dairy free leftover turkey ideas:

If you need more inspiration to use up that leftover turkey, try one of these tasty dairy free ideas:

I hope you enjoy this dairy free gluten free turkey curry as much as my family did.  If you get a chance to try it, be sure to leave a comment or recipe rating below!

Leftover Turkey Curry

This leftover turkey curry is the perfect way to use up holiday leftovers - plus it is dairy free and gluten free!

Course Main Course
Cuisine Indian
Keyword gluten free curry recipe, leftover turkey curry, turkey curry recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 497 kcal
Author Dairy Free for Baby

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1/2 cup carrots, chopped
  • 1 bell pepper, chopped
  • 1 small sweet potato, peeled and chopped
  • 14.5 ounce can of diced tomatoes
  • 1/2 cup chicken broth
  • 1 cup canned coconut milk
  • 2 tbsp curry powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 cups cooked turkey
  • Cooked rice for serving

Instructions

  1. Place the olive oil in a large sauté pan over medium heat. Sauté the onion, carrots, pepper, and sweet potato for about 5 minutes.
  2. Add the diced tomatoes, chicken broth, coconut milk, curry powder, salt, and pepper. Simmer on low heat for 15-20 minutes, or until the sweet potatoes are tender and the sauce has reduced a bit.

  3. Add the cooked turkey and let simmer for an additional 2-3 minutes, until turkey is hot. Serve as-is or over rice. Enjoy!

Recipe Notes

This recipe makes 4-6 servings.

Nutrition analysis (approximate per serving, assumes 1/4 of recipe + 1/2 cup cooked white rice):  497 calories, 16 g fat, 9 g saturated fat, 520 mg sodium, 43.5 g carbohydrate, 6 g fiber, 10 g sugar, 43 g protein

Share:  What’s your favorite way to use extras from your holiday dinner?  If you tried this leftover turkey curry, what did you think?

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