Staying healthy over December always feels like such a challenge. Even if you can find the time to exercise you’re offsetting it with Christmas treats and wine. Even if you stay in it’s so cold that a salad doesn’t seem to hit the spot, and something far more hearty is required. There always seems to be an excuse. I’m trying to be good by keeping up a few workouts a week, drinking lots of green juice so I’m getting some nutrients and doing a few little swaps. I hosted two Christmas roasts at the weekend ( I never want to cook a roast ever again now) and instead of putting my leftover turkey into a sandwich I’m trying to create some healthy leftover recipes. I put up a photo of this curry on instagram and had a couple of requests for the recipe, so here you go!
I adapted the basic recipe for a korma but swapped out the cream and sugar for coconut milk and desiccated coconut, and used superfood spice turmeric to create flavour. I hope you all like it and let me know if you have any ideas for the mountain of turkey I have leftover!
This recipe will serve four but adjust it according to how much turkey you want to use!
- Coconut Oil
- 1 Onion, chopped
- 2 Garlic Cloves, crushed
- 1 tablespoon of Mild Curry Powder
- 1-2 teaspoons of Turmeric
- ½ a teaspoon of Chili Flakes
- 1 tin of Coconut Milk
- 1 tablespoon of dessicated coconut
- Turkey leftovers carved into rough chunks
Serve with: coriander, brown rice, kale
- Simply fry the onion and garlic in the coconut oil for 4 minutes until the onion is turning translucent
- Stir in the spices and then the coconut milk and simmer for a further 5 minutes
- Stir in your turkey pieces and dessicated coconut and simmer for another 5 minutes
- Serve with fresh coriander on top and on a bed of brown rice, or sautéed kale if you’re feeling really virtuous