Turkey Saag

 Something different to do with leftover turkey.

Turkey Saag



  • 1 onion, chopped
  • garlic, finely chopped
  • 1 or 2 chillies seeded and chopped
  • 1 Tbsp fresh ginger, peeled, finely chopped, (mine is frozen – because of the climate and the limited use for this locally rather expensive product, I now grate and freeze my ginger)
  • 1 tsp paprika
  • 1 tsp tumeric
  • 1/2 tsp cumin
  • a pinch of nutmeg
  • 1/2 tsp garam masala
  • a bunch of silverbeet, chopped (or a block of frozen spinach)
  • 1 cup turkey stock
  • 1 cup cooked turkey breast cut into pieces
  • 1/2 cup Greek yoghurt
  • a squirt of lime juice
  • peanut oil


  1. Fry the onion in the oil
  2. Add garlic, ginger, chilli, paprika and turmeric and stir for about a minute
  3. Add silverbeet and stock, and cook until the leaves are wilted and soft.
  4. Leave to cool for a few minutes.
  5. Blend the mixture with a blender wand.
  6. Add lime juice
  7. Reheat the sauce, add the cooked turkey and heat through until simmering.
  8. Turn off the heat and stir in the yoghurt, garam masala and nutmeg.

Serve with Basmati rice and naan.

One could also cook boneless chicken thigh pieces to use instead of turkey.

Vegetarians need only leave out the poultry, or substitute with cubes of potato fried in butter and oil, or tofu, or paneer, or something else.


About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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