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+ servings

Turkey Curry

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 333
  • Carbs 20G
  • WW Points:
  • 6 Green
  • 6 Blue
  • 4 Purple
4 Servings


  • 500 g cooked turkey meat skin removed and cut into 2cm chunks
  • 2 medium onions peeled and finely chopped
  • 2 cloves garlic peeled and crushed
  • 2 tbsp mild curry powder
  • 1 chicken stock cube
  • 500 ml boiling water to combine with stock cube
  • 1 tbsp tomato puree
  • 4 cooked roast potatoes, approx 40g each cut into 2cm chunks
  • 150 g cooked Brussels sprouts cut into quarters
  • 50 g cooked fine green beans halved
  • 50 g cooked frozen peas
  • 200 ml coconut dairy free milk alternative
  • 100 g fat free Greek yoghurt
  • salt and pepper to taste
  • low calorie cooking spray
  • a few sprigs of flat leaf parsley to garnish (optional)


  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat.

  2. Add the onion and fry for 10 minutes or until softened and golden, stirring occasionally.

  3. Lower the heat, add the garlic and curry powder, and cook, stirring, for a further 2 - 3 minutes.

  4. Add the stock, tomato puree, turkey and season with salt and pepper. Cover with a lid and simmer over a low heat for 10 minutes.

  5. Add the potatoes and coconut dairy free milk alternative, cover and simmer over a low heat for a further 5 minutes.

  6. Add the Brussels sprouts, beans and peas, cover and simmer over a low heat for 1 - 2 minutes, until the vegetables are hot, but are still bright green and not overcooked.

  7. Make sure that the curry is piping hot, then remove from the heat and stir in the yogurt until evenly mixed.

  8. Garnish with a sprig of flat leafed parsley if wished and serve.