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This curry is perfect for Thanksgiving leftovers

Linda Gassenheimer, Tribune News Service on

Published in Quick Fix

Looking forward to Thanksgiving? What's Thanksgiving without leftovers? In addition to the great aromas on the day, I love munching on the leftovers the next day. Add a little curry powder to roasted turkey and cooked vegetables to transform Thanksgiving leftovers into a fun, tasty dinner.

I've used green beans in this recipe, but you can add any cooked vegetables you have on hand. Rice goes well with the curry sauce, but if you have leftover potatoes, serve those instead.

For this quick meal, I used curry powder from the supermarket spice section. Strictly speaking, prepared curry powder doesn't really exist in India. Good cooks prefer to make their own blend of spices using the freshest ingredients. The curry powder found in the markets should be used within 3 to 4 months. After that it loses some of its flavor.

Helpful Hints:

-- A Golden Delicious apple can be used instead of the Granny Smith.

-- Minced garlic can be found in the produce section of the market or crush and use 1 medium garlic clove instead.

-- Add another 1/4 teaspoon curry powder if you like it spicy hot.


-- Prepare the ingredients.

-- Make curried turkey.

-- Microwave rice.

Shopping List:

To buy: 1 bottle curry powder, 1 jar minced garlic, 1 Granny Smith apple, 1 tomato, 1 container fat-free, low-sodium chicken broth, 3/4 pound cooked turkey breast (if not using leftovers), 1 small box raisins, 1/4 pound green beans (if not using leftovers), 1 package microwaveable white rice to make 1 1/2-cups cooked rice and 1 carton plain non-fat yogurt.

Staples: canola oil, onion, flour, cinnamon, salt and black peppercorns.


Recipe by Linda Gassenheimer

2 teaspoons canola oil

1/2 tablespoon curry powder

1cup frozen diced onion

1 teaspoon minced garlic

1 tart apple (Granny Smith), cored and cut into cubes (about 1 cup)

1 tablespoon flour

1 cup fat-free, low-sodium chicken broth


10 ounces cooked turkey breast cut into 1/2- to 1-inch pieces (about 1 1/2 cups)

2 cups left-over green beans (or other leftover vegetables)

1/4 cup raisins

1 medium tomato cut into small wedges

1/4 cup non-fat plain yogurt

1 teaspoon ground cinnamon

Salt and freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add the curry powder, onion, garlic and apple. Saute 2 minutes. Sprinkle in the flour and stir until absorbed by vegetables, about 30 seconds. Add the broth and simmer until broth thickens, 2 minutes. Stir in the turkey, green beans, raisins and tomatoes. Simmer 2 to 3 minutes to warm the turkey and vegetables. Remove from heat and stir in the yogurt, cinnamon and add salt and pepper to taste.

Yield 2 servings.

Per serving: 414 calories (19 percent from fat), 8.8 g fat (1 g saturated, 3.5 g monounsaturated), 76 mg cholesterol, 41.7 g protein, 49.4 g carbohydrates, 9.1 g fiber, 214 mg sodium.


Recipe by Linda Gassenheimer

1 package microwaveable white rice to make 1 1/2 cups cooked rice

2 teaspoons canola oil

Salt and freshly ground black pepper

Cook rice according to package instructions. Measure 1 1/2 cups and set aside the remaining rice for another dinner. Add the canola oil, and salt and pepper to taste.

Yield 2 servings.

Per serving: 209 calories (21 percent from fat), 4.8 g fat (0.4 g saturated, 2.9 g monounsaturated), no cholesterol, 3.3 g protein, 37 g carbohydrates, 0.6 g fiber, 2 mg sodium.

(Linda Gassenheimer is the author, most recently, of "Delicious One-Pot Dishes," featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Additional titles by Gassenheimer include "Quick and Easy Chicken," "Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals," "Fast and Flavorful: Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys." Her website is Follow her on Twitter @lgassenheimer. Email:

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