Low Fodmap Inspiration
Ideas and recipes for a happy, healthy gut

Mild Turkey Curry

While it’s quite sad that Christmas has come to an end and it all goes by in the blink of an eye, there’s always the leftovers to enjoy for days after!

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Whether your favourite is bubble & squeak or cold meats and cheese, there’s always what seems to be a never-ending supply of turkey left. To avoid wasting any food, or getting a bit bored of the same old cold meat dinners, I thought I’d share a mild turkey curry recipe which not only uses leftovers, but actually tastes amazing! It’s actually become a bit of a family tradition too. Nothing quite beats a post-Christmas curry night (especially if you’ve been out battling the sales!) I served this particular curry with the gluten free naan bread from Marks & Spencer, although a little filling, they are great for mopping up any curry sauce… Delicious.

Many of the curry recipes I’ve shared in the past have been tomato based and slightly spicier, including my Chicken & Spinach Balti, Korma Recipes, King Prawn Curry, Aubergine Curry or even my Chinese Katsu Curry, so I thought I’d make a mild tummy-friendly curry to help manage any IBS symptoms from the Christmas period.

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Turkey Curry

Ingredients

  • 300 g Cooked turkey (or as much as you have left!)
  • 1 tbsp Garlic-infused oil
  • 500 ml Chicken stock (I used Massel chicken stock cubes available from FODMarket)
  • 2 Celery stalks (sliced finely)
  • 1 Green pepper (de-seeded and diced)
  • 1 tsp Ground ginger
  • 1 tsp Ground tumeric
  • 2 tsp Curry powder (I use the Korma Curry Powder from Sainsbury’s which is low FODMAP)
  • 1 tbsp Gluten free plain flour
  • 1 bunch Spring onions (green tips only finely chopped)

Instructions

  1. In a large pan, heat the garlic-infused oil.

  2. Add the celery, green pepper and green tips of the spring onion and soften for 5 minutes. 

  3. Next add the cooked turkey, and stir in the plain flour, curry powder, ginger and turmeric. 

  4. Gradually add the chicken stock, stirring well. 

  5. Once all of the stock has been added, leave to simmer for 15 minutes. 

  6. Remove from the heat and serve with basmati rice and naan bread or poppadoms. 

This recipe can easily be adapted to suit your taste, as any leftover green vegetables would compliment the curry flavours. If you prefer a slightly creamier curry, you could stir in a little creme fraiche or natural yoghurt before serving.

I hope you enjoy this curry, and as always let me know if you give this recipe a try.

Alice x

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