Last Updated on 2 October 2026 by cooksimply
The short version: blend a quick paste of onion, ginger, garlic and spices, tip it into the slow cooker with your leftover turkey and tinned tomatoes, then cook low for 4-5 hours (or high for 2-3). Stir in spinach near the end, finish with a squeeze of lemon. Mild enough for kids, and it freezes for up to three months.
- Prep: 15 minutes
- Cook: 4-5 hours low, or 2-3 hours high
- Serves: 4-6
- Spice level: mild (easy to turn up)
- Best for: leftover Christmas turkey
Christmas is done, you have eaten your weight in cheese, and the fridge is still full of turkey. You have had the sandwiches. You have made the leftover turkey soup. So this is the one to make next – a slow cooker turkey curry that does the work while you recover on the sofa.
It really is as easy as blitzing a quick curry paste, adding your shredded turkey and a few vegetables to the slow cooker, and walking away. No browning, no standing over the hob. Just a warming, family-friendly curry waiting for you a few hours later. Leftover turkey recipes don’t come much better than this.
I have made this every Boxing Day for the past four years – it’s the meal everyone actually looks forward to once the turkey sandwiches have worn thin. Last updated October 2026.
Why this slow cooker turkey curry works
The beauty of this one is that you can throw in whatever you have. The paste is simple – fresh ginger, onion, garlic, a little oil and a handful of spices, including garam masala and curry powder. It’s a mild curry, so it suits kids, but you can push the heat up with fresh chillies in the paste or a pinch of chilli powder. It’s a healthy, low-effort meal the whole family will happily eat.
What ingredients are needed
Aside from the cold turkey, I’m certain you’ll have all the other ingredients in your fridge and store cupboard. See the recipe card below for a full list and amounts.Â
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leftover cooked turkey – leg and turkey breastÂ
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onion
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fresh ginger paste
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garlic cloves
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garam masala – don’t skip this, it’s key
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curry powder – I use mild
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turmeric
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chicken stock cube
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a dash of vegetable oil
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tinned chopped tomatoes
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tomato paste
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frozen spinach
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salt and pepper
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lemon juice
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fresh coriander
How to make this slow cooker Indian leftover curryÂ
There’s no need to brown any meat or vegetables. The first part of this recipe is to blend together the onion, ginger, garlic, spices and a touch of vegetable oil to make a paste. Add this to your slow cooker pot, then add the chicken stock cube or stock jelly, tinned chopped tomatoes, tomato paste, and leftover turkey. Give all the ingredients a good stir and then cook on low for around 4-5 hours, or high for 2-3 hours. Around an hour from the end of your cooking time, add the spinach [or any other vegetables you’d like]. Then before serving, add a squeeze of lemon juice
Can I add other ingredients?
This recipe will also work very well with leftover chicken and other leftover vegetables you still might have. I like to use spinach in my curries, I think it adds a depth of flavour, however, you can throw in any vegetables you’d like, including green pepper or red pepper, potatoes, mushrooms or even pulses including chickpeas and lentils – to really bulk out the curry sauce.
What if I don’t have a slow cooker?
While throwing all the ingredients into a slow cooker means less work for you – you can still make this leftover turkey curry recipe in a large pan on the hob. Prepare the curry in the same way, but heat some vegetable oil over a medium heat, and then fry off the curry paste before adding the leftover turkey meat and tomatoes, tomato paste and water. Simmer for around 10 minutes, before adding the vegetables and continue to simmer until you’re happy with the consistency of the curry, adding more liquid if required.
What to serve with leftover turkey curry
This slow cooker leftover turkey curry recipe isn’t complete without coriander and garlic naan bread, served alongside steamed basmati white rice. I like to add some yoghurt or sour cream over the top of the curry, and then sprinkle some fresh coriander to finish the dish.Â
Can you freeze leftover turkey curry?
This hearty turkey curry can be frozen – which is why it’s a great way to use up leftover roast turkey and save for another day. You don’t have to eat it all after Christmas – after all, you may have had enough of it by then. Pop the turkey curry into an airtight container and then you can freeze it for up to three months. Make sure to defrost thoroughly before reheating on high in a microwave.Â
Quick questions about leftover turkey curry
How long does this take in the slow cooker?
Cook on low for 4-5 hours or high for 2-3 hours. Perfect for lazy post-Christmas days.
Can I use chicken instead of turkey?
Yes! This works brilliantly with leftover roast chicken or even fresh chicken thighs.
How spicy is this curry?
It’s mild and family-friendly. Add fresh chillies or chilli powder if you want more heat.
How long does leftover turkey keep?
Cooked turkey keeps in the fridge for a couple of days after Christmas day. If you want to make this curry later, freeze the turkey instead and defrost it fully before cooking. (Check current FSA guidance for exact wording before you publish.)
Is it safe to reheat turkey curry?
Yes, as long as you reheat it once, until piping hot all the way through. Don’t reheat it more than once, and don’t leave the cooked curry sitting out – cool leftovers quickly and get them into the fridge or freezer.
Can I make this with turkey that’s been frozen?
You can. Defrost it thoroughly in the fridge first, then use it as you would fresh leftover turkey. Just don’t refreeze the finished curry if the turkey went in frozen-then-thawed.
Other curry recipes you might like
Slow cooker Chinese chicken curry
Slow cooker chicken tikka masala
Slow cooker pork vindaloo
Easy chicken curry
Slow cooker Chinese beef curryÂ
Tasty halloumi curryÂ
Easy slow cooker leftover turkey curry
Ingredients
- 700-800 g leftover turkey meat
- 1 onion
- 6 cloves garlic
- 2 inch fresh piece of ginger
- 1 tablespoon garam masala
- 1 tablespoon curry powder your choice of strength
- 1 teaspoon turmeric
- A glug of vegetable oil
- 1 chicken stock cube or stock jelly
- 1 tablespoon tomato puree/paste
- 1 tin of chopped tomatoes
- 100 ml of water
- 250 g frozen spinach
- A squeeze of lemon juice
- Fresh coriander to serve
Instructions
- Make the curry paste first but getting a blender or food processor, and adding the onion, garlic, ginger, curry powder, garam masala, turmeric, salt, pepper and vegetable oil.
- Blend together until you have a smooth paste.
- Add the paste to your slow cooker, then the rest of the ingredients - the chopped tomatoes, tomato paste, the chicken stock cube, water and your leftover turkey meat. Give it all a good stir.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours.
- Around an hour before serving, add the frozen spinach, and a squeeze of lemon juice and and stir through. Or any other vegetables of your choice.* If you feel the curry isn't wet enough, you can also add more water at this time.
- Sprinkle with chopped fresh coriander before serving, alongside steamed basmati rice and naan bread
Notes
Nutrition
Did you make this slow cooker leftover turkey curry?
Please let me know how it turned out for you or what variation you made of my slow cooker turkey curry. Leave a comment below and tag @cooksimplyathome on Instagram. If you’d like more food inspiration, check out my index.
