Vikalinka · by Julia Frey of Vikalinka
Leftover Turkey and Lentil Curry
NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 82%
CARBS 34G26% OF CAL
7G FIBER0G ADDED6G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 27G46% OF CAL
18G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming curry of leftover turkey and lentils seasoned with ginger, garlic, and aromatic spices with coconut milk. Budget-friendly and belly-filling for a quick weeknight dinner.
mainindiancurrychickengluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp ghee or oil
- 1 onion (sliced)
- 2 cloves garlic (crushed)
- 2 inch piece ginger (grated (about the size of your thumb))
- 3 tbsp Madras curry paste (or your favorite )
- 225g / 1 cup dry red lentils (washed)
- 500ml / 2 cups water
- 400g / 14 oz canned chopped tomatoes
- Salt to taste
- 600g / 4 cups diced cooked turkey meat
- 400ml / 14 oz coconut milk (or single cream)
- 2 tbsp chopped coriander leaves (or cilantro for garnish)
At a glance
PER SERVING · TIME 55M
CAL 27%·PRO 82%
CARBS 34G26% OF CAL
7G FIBER0G ADDED6G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 27G46% OF CAL
18G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 471mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 70mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.