Easy gluten free curry using leftover turkey

Gluten Free Turkey Curry Recipe

Gluten Free Turkey Curry Recipe

Chances are you might find yourself with a bit of leftover turkey right about now. And even though there is nothing wrong with gluten free turkey sandwiches, I’m betting you might be in the mood for some other way to use that turkey. Try this gluten free turkey curry recipe.

This recipe is a sort of African curry, based on chicken groundnut stew. Groundnuts are peanuts. In Africa, the peanuts used in peanut butter are roasted more intensely than our traditional peanut butter, so I use Sunbutter in this recipe, which has a rich, roasted flavor. It also has the advantage of being nut-free.

This recipe is pretty adaptable. I used leftover turkey in this recipe but you can also use leftover chicken or rotisserie chicken (just make sure your rotisserie chicken is gluten free). I also used a whole, uncooked sweet potato but if you have leftover sweet potatoes from Thanksgiving, just cut up the equivalent of a large one and toss it in with the chicken. You can use any kind of green vegetable you like; I happened to have baby spinach on hand so that’s what I used.

I like this curry served over hot rice.

Easy gluten free curry recipie using leftover turkey or chicken

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Easy gluten free curry using leftover turkey
Gluten Free Turkey Curry Recipe
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: American, Indian
Servings: 6 people
Calories: 396 kcal
Author: Carol Kicinski
Ingredients
  • 2 tablespoons olive oil
  • 1 medium white or yellow onion diced
  • 3 garlic cloves minced
  • 1 jalapeño pepper deveined, seeded, and minced
  • 1 large sweet potato peeled and diced
  • 4 tablespoons curry powder
  • 1 15-ounce can fire roasted diced tomatoes undrained
  • ½ cup Creamy or No-Stir Sunbutter
  • 4 cups gluten free chicken broth
  • ¼ teaspoon cayenne pepper or to taste
  • 4 cups cooked turkey
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste
  • 3 cups baby spinach
  • Rice for serving optional
Instructions
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and jalapeño and cook for another minute. Add the sweet potato and curry powder and cook, stirring occasionally, for another 5 minutes. Add the tomatoes, Sunbutter, chicken broth, and cayenne. Bring to a boil, stirring occasionally. Cover the pan, lower the heat and simmer for 20 minutes or until the sweet potatoes are tender. Taste and season with salt and pepper. Add the turkey, cover the pan and cook until the chicken is heated through, about 5 minutes. Stir in the spinach and serve hot over rice, if desired.
Nutrition Facts
Gluten Free Turkey Curry Recipe
Amount Per Serving
Calories 396 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 3g 15%
Cholesterol 101mg 34%
Sodium 697mg 29%
Potassium 615mg 18%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 33g 66%
Vitamin A 92.5%
Vitamin C 25.9%
Calcium 9.6%
Iron 22.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Curry Gluten-Free Gluten-Free Recipes Holiday Leftovers Rice Spicy SunButter Thanksgiving Turkey
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