Low-Fat Leftover Turkey Curry with Chickpeas
Turn cooked Christmas or Sunday-roast turkey into an easy leftover turkey curry with chickpeas and a gently spiced tomato sauce. This lower-fat curry contains no coconut milk and is ready in approximately 35 minutes.
Mango chutney adds a touch of sweetness. Curry powder, garlic, tomato purée and balsamic vinegar create a flavourful sauce. Stir a little reduced-fat crème fraîche through it at the end for extra creaminess, or leave it out for an even lighter, dairy-free curry.
Serve it with boiled rice, a jacket potato or warm flatbread for a simple family meal.
Quick answer: This leftover turkey curry combines cooked turkey and chickpeas with tomatoes, mango chutney and medium curry powder. It takes approximately 35 minutes, serves six and uses reduced-fat crème fraîche instead of coconut milk or cream.
For more help planning lower-fat meals, see my complete Gallbladder Meal Plan in the shop.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- Servings: 6
- Cooking method: Stovetop
- Diet: Lower fat; dairy-free if the crème fraîche is omitted
More low fat ideas ? If this one worked for you, there are plenty more where it came from. Have a browse through my gallbladder friendly recipes — all tested at home, all genuinely low in fat.
Why you’ll enjoy this recipe
- Uses approximately 500g of leftover cooked turkey
- Contains no coconut milk or heavy cream
- Provides protein from turkey and chickpeas
- Ready in approximately 35 minutes
- Uses mainly cupboard ingredients
- Can be made dairy-free
- Suitable for batch cooking
- Helps reduce food waste after Christmas or a roast dinner
Ingredients
1 tablespoon vegetable oil or low-calorie cooking spray
2 small onions, finely chopped
4 teaspoons medium curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons mango chutney
2 tablespoons tomato purée
1 × 400g tin chopped tomatoes
1 × 400g tin chickpeas, drained and rinsed
500g cooked leftover turkey, skin removed and chopped
1 tablespoon balsamic vinegar
1–2 reduced-salt chicken stock cubes, according to taste
150–250ml boiling water, as required
2 tablespoons reduced-fat crème fraîche, optional
To serve
Boiled basmati rice
Jacket potatoes
Couscous
Flatbread
Steamed vegetables
Fresh coriander, if tolerated
Ingredient notes
Leftover turkey
Use fully cooked turkey with the skin and visible fat removed. Turkey breast is generally leaner than dark meat, but you can use a mixture if that is what you have left.
Cut or shred the meat into bite-sized pieces so it heats evenly.
Chickpeas
Chickpeas make the curry more filling while adding fibre and plant-based protein. Drain and rinse them thoroughly before adding them to the pan.
Some people find pulses difficult to digest, particularly in larger quantities. Start with a manageable portion, or reduce the chickpeas if they do not suit you.
Curry powder
Medium curry powder gives the dish warmth without requiring several individual spices. Use mild curry powder if you prefer a gentler flavour or find spicy meals uncomfortable.
Mango chutney
Mango chutney balances the tomatoes and curry powder with sweetness. It is naturally very low in fat, although it can contain a fair amount of sugar, so only a small quantity is needed.
Reduced-fat crème fraîche
Two tablespoons of reduced-fat crème fraîche make the tomato sauce slightly creamier. You can leave it out without affecting the overall recipe.
Check the nutrition label when shopping, as products described as “light” or “reduced fat” can vary between brands.
Stock cubes
Stock cubes differ considerably in strength and salt content. Begin with one reduced-salt cube and add the second only if needed. Follow the packet instructions if your stock needs to be diluted before use.
How to make leftover turkey curry
1. Soften the onions
Heat the vegetable oil in a large, deep frying pan or saucepan over medium heat.
Add the chopped onions and cook for approximately eight minutes, stirring regularly, until soft. If they begin to stick, add a splash of water rather than more oil.
2. Add the spices
Add the curry powder, onion powder and garlic powder. Stir continuously for approximately 30 seconds to release their flavour without letting them burn.
3. Add the turkey and chickpeas
Stir in the cooked turkey and drained chickpeas. Add the balsamic vinegar and approximately 150ml of boiling water.
Cook for two minutes, stirring so the turkey and chickpeas become coated in the spices.
4. Make the tomato sauce
Add the mango chutney, tomato purée and chopped tomatoes. Crumble in one reduced-salt stock cube and stir thoroughly.
Bring the curry to a gentle simmer. Add more boiling water if the sauce is thicker than you would like.
5. Simmer the curry
Cook gently for 8–10 minutes, stirring occasionally, until the sauce has thickened and the turkey is piping hot throughout.
Taste before adding the second stock cube, as the turkey and other ingredients may already contain salt.
6. Finish with crème fraîche
Reduce the heat to low and stir in the reduced-fat crème fraîche, if using. Heat gently for another minute, but do not let the curry boil vigorously.
Taste and adjust the seasoning before serving with your chosen side dish.
Rachel’s tips
Remove the turkey skin
Turkey skin contains substantially more fat than skinless meat. Remove the skin and any visible fat before weighing and adding the turkey to the curry.
Add water instead of extra oil
One tablespoon of oil is divided between six portions, but you can reduce it further by using one teaspoon of oil or low-calorie cooking spray. Add a splash of water if the onions start catching on the pan.
Don’t cook the turkey for too long
The turkey is already cooked and only needs to be reheated thoroughly. Extended cooking can make lean turkey breast dry or stringy.
Adjust the sauce gradually
Begin with approximately 150ml of boiling water. You can add more if the sauce becomes too thick, but removing excess liquid takes longer.
Taste before adding both stock cubes
Two stock cubes may make the curry too salty, depending on the brand and how the turkey was originally seasoned. Begin with one, taste the finished sauce and only add more if necessary.
Use mild curry powder if needed
Medium curry powder is not necessarily very hot, but spice blends vary. Choose a mild curry powder and start with a smaller quantity if you are sensitive to spicy food.
Is leftover turkey curry low in fat?
Turkey curry can be high in fat when it contains coconut milk, coconut cream, butter, ghee or a large amount of cooking oil.
This lighter version uses:
Skinless cooked turkey
One tablespoon of oil across six portions
A tomato-based sauce
Only two tablespoons of reduced-fat crème fraîche
Chickpeas for extra protein and texture
No coconut milk, cream, butter or ghee
Based on six servings and skinless lean turkey, the curry contains approximately 4–6g of fat per serving, excluding rice or other accompaniments. The exact amount will depend on the cut of turkey and the brands used.
For an even lower-fat curry, use cooking spray and omit the crème fraîche.
Gallbladder diet note
This recipe is lower in fat than many creamy turkey curries, but individual tolerance varies. Some people may react to particular ingredients, larger portions, pulses or spicy foods even when a meal is relatively low in fat.
If you are managing gallbladder symptoms:
- Remove all turkey skin and visible fat
- Use cooking spray or reduce the oil
- Omit the crème fraîche if dairy or richer foods affect you
- Choose mild curry powder
- Reduce or omit the chickpeas if pulses cause discomfort
- Begin with a small, manageable portion
- Pair it with boiled rice rather than fried rice or buttery bread
A lower-fat diet may help some people manage food-related symptoms, but it cannot remove gallstones or treat inflammation or a blockage. Seek urgent medical advice for severe or persistent upper abdominal pain, fever, jaundice, repeated vomiting or symptoms that concern you.
You can find a complete Gallbladder Meal Plan in the shop section.
What to serve with leftover turkey curry
For a filling but lower-fat meal, serve the curry with:
Boiled basmati rice
Brown rice
A plain baked potato
Couscous made without added butter
Steamed cauliflower
Steamed green beans
Broccoli
A small plain flatbread
Cauliflower rice
Quinoa
Avoid fried rice, buttery naan bread and oily side dishes if you are trying to keep the total meal lower in fat.
How much rice should I serve?
Approximately 50–75g of uncooked rice per person is a typical serving, depending on appetite and what else is being served.
Smaller portions may be more comfortable during periods of digestive or gallbladder symptoms.
Ingredient substitutions
Turkey
You can replace the turkey with:
Cooked skinless chicken
Cooked lean pork with visible fat removed
Additional chickpeas or lentils for a meat-free version
Firm tofu, if tolerated
Make sure any cooked meat has been stored safely and is still within its recommended use period.
Chickpeas
Replace the chickpeas with:
Cannellini beans
Butter beans
Cooked lentils
Frozen peas
Chopped courgette
Diced peppers
Beans and pulses can cause digestive symptoms in some people, so you can also leave them out.
Crème fraîche
Instead of reduced-fat crème fraîche, try:
Fat-free natural yogurt
Fat-free Greek-style yogurt
A dairy-free low-fat yogurt
No creamy ingredient at all
If using yogurt, remove the pan from the heat before stirring it in to reduce the risk of splitting.
Balsamic vinegar
Replace balsamic vinegar with:
Lemon juice
Lime juice
Apple cider vinegar
Red wine vinegar
Add a smaller amount first and adjust it after tasting.
Mango chutney
If you do not have mango chutney, add one or two teaspoons of sugar or honey and a squeeze of lemon. This won’t produce exactly the same flavour, but it will help balance the acidity of the tomatoes.
Making curry with leftover Christmas turkey
This recipe is particularly useful after Christmas because it uses a generous 500g portion of cooked turkey. Before using leftovers, consider how long the meat has been stored and whether it has already been reheated.
Cool cooked turkey and place it in the refrigerator within two hours. Follow the storage guidance provided for your turkey and local food-safety advice. As a cautious rule, refrigerated cooked poultry should generally be eaten within two days or frozen for later use.
Only use turkey that looks and smells normal and has been stored correctly. However, smell alone can’t confirm whether food is safe.
When making the curry:
Heat the turkey until steaming hot throughout
Stir regularly so it reheats evenly
Reheat cooked turkey only once
Do not use leftovers that have been sitting at room temperature for more than two hours
Storage and reheating
Refrigerating leftover turkey curry
The storage time depends on the age of the turkey before you added it to the curry. Cooking older leftovers in a new dish does not restart their safe storage period.
If the turkey was freshly cooked before making the curry, cool the curry quickly and refrigerate it in an airtight container within two hours. Follow local food-safety guidance and use it promptly.
If the turkey had already been stored for a day or two, it may be safer to freeze the curry immediately rather than refrigerate it again.
Reheating
Reheat the curry gently on the hob or in the microwave until steaming hot throughout. Stir it several times to eliminate cold spots.
Only reheat the turkey once. Do not repeatedly cool and reheat it.
Freezing
You can freeze the curry if you handled and stored the cooked turkey safely before using it.
Cool the curry quickly, divide it into freezer-safe containers and freeze it as soon as possible. Use within approximately three months for the best quality.
Defrost it overnight in the refrigerator, then reheat until piping hot throughout. The crème fraîche may separate slightly after freezing, but stirring should help restore the sauce.
If you know you plan to freeze the curry, leave out the crème fraîche and add a fresh spoonful after reheating.
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Low-Fat Leftover Turkey Curry with Chickpeas
Ingredients
Equipment
Method
- Heat the oil in a large pan over medium heat. Add the onions and cook for approximately eight minutes, stirring regularly, until soft.
- Add the curry powder, onion powder and garlic powder. Stir for 30 seconds.
- Add the cooked turkey, chickpeas and balsamic vinegar. Pour in approximately 150ml boiling water and cook for two minutes.
- Stir in the mango chutney, tomato purée and chopped tomatoes. Crumble in one reduced-salt stock cube.
- Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally. Add more boiling water if the sauce is too thick.
- Check that the turkey is steaming hot throughout. Taste the sauce and add more stock only if required.
- Reduce the heat and stir in the reduced-fat crème fraîche, if using. Heat gently for one minute and serve immediately.
Nutrition
Notes
- Remove all skin and visible fat from the turkey.
- Use mild curry powder if you prefer less heat.
- Begin with one stock cube to avoid making the sauce too salty.
- Use cooking spray and omit the crème fraîche for a lower-fat option.
- Reheat cooked turkey only once.
- The age of the original turkey must be considered when storing the curry.
- Individual tolerance varies, so begin with a manageable portion if you experience gallbladder symptoms.
Tried this recipe?
Let us know how it was!Frequently asked questions
Leftover cooked turkey works well in curries, soups, pasta dishes, casseroles and sandwiches. This leftover turkey curry is particularly useful because its tomato sauce helps prevent lean turkey from tasting dry.
Yes. This recipe uses chopped tomatoes as the base of the sauce, so it does not require coconut milk. A small amount of reduced-fat crème fraîche is optional.
Yes. Simply leave out the crème fraîche. The tomato, mango chutney and chickpeas will still produce a thick, flavourful sauce.
Yes, provided you froze and defrosted it safely. Defrost it completely in the refrigerator before making the curry, and follow the storage instructions for your particular turkey.
Do not refreeze previously frozen cooked turkey unless food-safety guidance for the product confirms that it is safe to do so after cooking.
Yes. Replace the turkey with the same amount of cooked, skinless chicken. Ensure the chicken has been stored safely and is piping hot before serving.
Medium curry powder gives it a warm flavour, but the heat level varies between brands. Use mild curry powder or reduce the quantity to two teaspoons for a gentler curry.
Yes, but remember that the turkey is already a leftover ingredient so you couldn’t reheat it again. Its original cooking and storage time must be considered when deciding how long to keep the finished curry.
For batch cooking, it is best to make the curry with freshly cooked turkey and freeze portions promptly.
A slow cooker is unnecessary because the turkey is already cooked and may become dry if heated for several hours. The stovetop method takes only around 25 minutes and gives you better control over the texture.
Some people tolerate a mildly spiced, tomato-based curry, while others find spices, onions or pulses uncomfortable. This recipe is lower in fat than a curry made with coconut milk, cream or ghee, but it won’t suit everyone.
Use mild curry powder, reduce the oil, omit the crème fraîche and start with a small portion if needed.
