Our Housedad Cooks...Christmas Leftovers With A Spicy Kick

25/11/2014 12:43 | Updated 22 May 2015

Plate of turkey curry and rice No matter how clever we think we are at family budgeting, there's always masses of leftovers from the Christmas dinner. But don't throw them away: give them a spicy twist with these currytastic recipes...


There's a lot of meat on those about-to-discarded bones! Tear it off a strip, chop into chunks and turn it into this cracking korma.

Serves 4

225g butter

2 onions, finely sliced

2 garlic cloves, peeled and chopped

2cm piece of fresh ginger, peeled and chopped

1 tsp mild chilli powder

1 tsp turmeric

1 tsp coriander powder

1 tsp ground cinnamon

1/2 tsp salt

Leftover turkey, broken or sliced into bite-sized chunks

125ml vegetable stock or water

1 tbsp gram flour

125ml milk

500ml double cream

Fresh coriander leaves, to serve

1. In a large frying pan, heat the ghee or oil. Add the onions, garlic and ginger and gently cook for 3-4 mins until softened. Add the ginger, chilli powder, turmeric, coriander powder, cinnamon and salt and cook for a further 5 mins.

2. Add the turkey meat and stock or water, bring to the boil and cook for 6-7 mins.

3. Blend the flour with a little of the milk and add to the pan. Gradually stir in the remaining milk. Bring to the boil, stirring, then reduce the heat. Stir in the cream and cook for 10-15 mins until the sauce has reduced to a thick consistency.

4. Garnish with coriander leaves.


Serves 2-4

2 tbsp vegetable oil

2 green chillies, deseeded and chopped

1 tsp black mustard seeds

1 tsp ground coriander

200g chopped tomatoes, from a can

Leftover roast potatoes

2 tbsp fresh coriander

A squeeze of lemon or lime juice

1. In a large frying, heat the ghee or oil. Add the chillies and gently cook for 2-3 mins until softened. Add the cumin seeds and fry for 1 min, until they give off a nutty aroma.

2. Add the ground coriander, turmeric and salt and stir-fry for 1 min.

3. Add the tomatoes and cook for 3-4 mins, until heated through. Add the cooked potatoes and stir until covered with the spices and tomatoes. Heat through for 8-10 mins, constantly stirring to ensure the potatoes don't stick to the bottom of the pan. Add a little water if the mixture is too dry.

4. Stir in the lemon or lime juice and serve garnished with fresh coriander.


Serves 2-4

Leftover Brussels sprouts, halved

1 tbsp vegetable oil

1 stalk lemongrass, grated

1-3 green chilies, sliced

1/2 onion, finely chopped

4-5 cloves garlic

2cm piece of fresh ginger, peeled and sliced

3 tbsp fresh coriander leaves, chopped

3 tbsp fresh basil leaves, chopped

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp black pepper

3 tbsp fish sauce

Zest and juice of 1 lime

1 tsp brown sugar

3 tbsp coconut milk

1 red chilli, de-seeded and chopped

1. Make the curry paste by putting all the ingredients, except the sprouts, into a blender and blitz into a smooth paste. Add a little more coconut milk if it's too thick.

2. In a large frying pan, heat the oil, and then fry the curry paste for 4-5 mins, until cooked, taking care not to burn. Add a little water if it starts to stick.

3. Add the sprouts and stir-fry for 5-6 mins until heated through. Again, take care they don't stick. Add a little water if necessary.

4. Serve garnished with the chopped red chillies.


• Add a sprinkle of paprika and chilli and a squeeze of lemon juice to give carrots spicy zing.

• Dry-roast a teaspoon of cumin seeds and a tablespoon of freshly chopped coriander to re-vitalise leftover cabbage.

• Give leeks a currytastic lease of life by stir-frying them with grated garlic and ginger.

• Add walnuts, orange zest and chilli flakes to make Brussels sprouts sprout!

• Make a dip with a difference for leftover roasties by mixing 2 tbsp of mayonnaise with 2 tbsp sour cream and 1 tsp curry powder.

• Chop up leftover meat (turkey, pork, beef) or veggies and mix with curry spices and a few frozen peas to make a spicy filing for pitas or samosa parcels.

• Add a dollop of mango chutney to leftover turkey sandwiches.

• Spice up leftover roasties by stir-frying with 1 tsp black mustard seed and a sprinkle of paprika.

• Make the ultimate bubble and squeak by reheating leftover veggies with 1 tsp of garam masala or curry powder.

• Whizz up a quick raita by mixing natural yogurt with chopped cucumber, spring onions and garam masala for a fabulously dollopy dressing for leftover turkey sandwiches and wraps.

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