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+ servings
bowl of hot curry

Turkey & Pumpkin Curry

This very quick Turkey & Pumpkin Curry makes fantastic use of leftover Thanksgiving turkey, canned pumpkin, curry, and coconut milk.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Indian
Keyword: canned pumpkin, coconut, dairy easy, kid friendly, leftover thanksgiving turkey, leftover turkey, leftover turkey recipes, pumkin puree, pumpkin, pumpkin coconut curry, pumpkin curry recipe indian, pumpkin curry recipes, sweet pumpkin curry, thai pumpkin curry, thanksgiving turkey leftovers, weeknight
Servings: 6 servings
Calories: 188kcal

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Ingredients

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    Ingredients for Turkey & Pumpkin Curry

    • 2 tablespoons canola oil divided
    • 1 pound turkey may be fresh cubed or leftover chopped
    • 1 cup onion chopped
    • 1 tablespoon ginger freshly grated
    • 1 clove garlic minced
    • 2 tablespoons yellow curry powder
    • 1/2 teaspoon cinnamon ground
    • 1 teaspoon coriander ground
    • 1/4 teaspoon salt
    • 1 cup pumpkin puree NOT PUMPKIN PIE PUMPKIN
    • 1/2 cup coconut milk sweetened condensed
    • **1/2 teaspoon **red curry paste **optional, to taste
    • cilantro leaves, fresh

    Instructions

    The Method

      if you plan to serve this over rice, cook the rice according to the package instructions and have ready for this curry method which is prepared very quickly

      • Heat 1 tablespoon of the oil in a medium sauté pan over medium heat. Sweat the onion in the pan until translucent. Toss in the chopped leftover turkey and heat for 2 minutes. Remove the onion and turkey mixture to a place and keep warm. Set aside.
      • Heat remaining oil in the same pan over medium heat. Sauté the ginger and garlic for 1 minute. ** If using red curry paste, add now to taste. Stir in the yellow curry powder, spices, and salt. Cook mixture an additional minute.
      • Stir in the pumpkin and coconut milk, and using a metal spatula, scrape any accumulated browned bits from the bottom of the pan. Return the turkey and onion to the pan and bring it to a simmer.
      • Reduce the heat and cook an additional 8-10 minutes until the turkey mixture is fragrant and the sauce is homogenous. Garnish with torn fresh cilantro leaves. Serve over rice or a favorite grain.

      Nutrition

      Serving: 1serving | Calories: 188kcal | Carbohydrates: 8g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 164mg | Potassium: 316mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6470IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.